Got leftover turkey? Transform it into something extraordinary with our turkey salad featuring sweet cranberries, toasted pecans, and a luxurious rosemary aioli.
This isn’t your basic turkey salad. We’ve perfected this recipe through years of post-holiday experimenting, striking the perfect balance between creamy and crunchy, sweet and savory. The addition of toasted pecans and tart cranberries brings autumn flavors to every bite, while our homemade rosemary aioli takes it from a basic sandwich to gourmet lunch staple. Ready in minutes, this recipe proves leftovers can be the best part of your holiday feast (but you already knew that).
This is how to use up leftover Turkey
This leftover turkey salad recipe is a delicious way to repurpose Thanksgiving leftovers while keeping meals light and flavorful. The rosemary aioli, enriched with roasted garlic and cranberries, provides a creamy texture and a depth of flavor that complements the savory turkey beautifully. This dish is quick to assemble, making it ideal for busy post-holiday days.
Ingredients for Leftover Turkey Salad with Rosemary Aioli
For the Rosemary Aioli:
- Roasted garlic aioli – start with my base aioli recipe for this jazzed up version.
- Dried cranberries, softened and strained
- Fresh rosemary, finely chopped
For the Turkey Salad:
- Leftover turkey meat – we use a blend of white and dark meat.
- Pecans, toasted and chopped
- Celery, diced
- Onion, diced
- Dried cranberries
- Kosher salt and freshly ground black pepper
Substitutions
- Aioli: If you don’t have garlic aioli, use mayonnaise mixed with minced garlic as a base.
- Nuts: Walnuts or almonds can be used instead of pecans for a different texture and flavor.
- Cranberries: Substitute with raisins or chopped dried apricots for a variation in sweetness.
How to Make Leftover Turkey Salad
- Prepare the Aioli: Blend the roasted garlic aioli with softened cranberries and rosemary in a food processor until smooth.
- Combine Salad Ingredients: In a large bowl, mix turkey, pecans, celery, onion, and cranberries.
- Dress the Salad: Add the rosemary aioli to the turkey mixture and fold gently until well combined.
Leftover turkey salad Recipe Tips
- Softening Cranberries: Soak the dried cranberries in hot water for about 10 minutes to plump them up, which enhances their texture and flavor in the aioli.
- Toasting Pecans: Toasting the pecans in a dry skillet or in the oven enhances their flavor and adds a delightful crunch to the salad.
How to Serve Leftover Turkey Salad
This versatile turkey salad can be served in several delicious ways:
- Lettuce Wraps: Spoon the salad into crisp lettuce leaves for a low-carb option.
- Turkey Salad Sandwiches: Spread on whole-grain bread for a hearty sandwich.
- Salad Topper: Serve over a bed of mixed greens with a drizzle of extra aioli.
How to Store Leftover Turkey Salad
Store any leftover turkey salad in an airtight container in the refrigerator for up to three days. It’s best enjoyed cold or at room temperature. We don’t recommend freezing, as it affects the texture of the aioli and the freshness of the salad.
This turkey salad with rosemary aioli is not just a creative way to use up leftovers but also a delightful dish that brings freshness and flavor to your table without much effort.
More Leftover Turkey Recipes
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Give your leftover turkey a fresh twist with this vibrant turkey salad. Dotted with sweet cranberries and toasted pecans, then mixed with aromatic rosemary aioli for next level leftovers. Perfect for sandwiches, wraps, or atop fresh greens, this versatile salad makes you look forward to turkey leftovers.
Prevent your screen from going to sleep
Make the rosemary aioli
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In a food processor pulse the garlic aioli with the softened dried cranberries and fresh rosemary to combine.
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Season with salt and pepper to taste, if needed.
Make the Turkey Salad
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In a large bowl, combine the turkey, chopped pecans, diced celery, onion and cranberries.
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Add the aioli and fold, mixing the ingredients until everything is well combined.
Serving: 1serving | Calories: 195kcal | Carbohydrates: 8g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 168mg | Potassium: 126mg | Fiber: 1g | Sugar: 5g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
