This Turkey Salad Sandwich is a delicious way to give those Thanksgiving or holiday leftovers a fresh, flavorful twist. Chopped turkey is mixed with creamy mayo, a touch of Dijon, crunchy celery, toasted pecans and sweet-tart cranberries for a sandwich filling that’s light, crisp, and totally craveable.
Serve it on croissants, toast, or lettuce wraps for a quick lunch and great way to use up all that delicious leftover turkey.
This recipe serves: 4
Prep time: 10 minutes
You will need
• 3 cups chopped leftover turkey
• 1/2 cup diced celery
• 1/4 cup chopped red onion
• ½ cup dried cranberries
• ¼ cup toasted pecans
• 1 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 2 teaspoons sugar
• ½ teaspoon poultry seasoning
• ½ teaspoon pepper
• Bread or croissant buns for serving
In a large bowl combine the leftover turkey, celery, red onion, cranberries and toasted pecans. In a small bowl whisk together the mayonnaise, mustard, lemon juice, sugar, poultry seasoning and pepper.
Pour the dressing mixture over the turkey mixture
Then stir to combine.
Serve on thick bread or buttery croissants.
Substitutions
Turkey → Use rotisserie chicken, baked chicken breast, or even ham
Dried cranberries → Chopped dried cherries, golden raisins, or fresh halved grapes
Toasted pecans → Walnuts, slivered almonds, or sunflower seeds
Mayonnaise → Greek yogurt or a half mayo/half sour cream mix
Dijon mustard → Whole grain mustard or a teaspoon of apple cider vinegar
Red onion → Green onions or sweet yellow onion
Poultry seasoning → A mix of thyme, sage, and a dash of garlic powder
Variations
• Add chopped apples for more crunch and sweetness
• Stir in crumbled feta or blue cheese for a savory kick
• Mix with cooked pasta to turn this into a cold turkey pasta salad
• Use as a filling for tortilla pinwheels or mini croissants for party apps
• Lighten it up with romaine lettuce boats or serve over greens
Tips & Tricks
• Toast the pecans in a dry skillet for 3–5 minutes to bring out their flavor
• Chill the salad for at least 30 minutes before serving so the flavors blend
• Chop the turkey into small bite-sized pieces for the best texture
• If using dry leftover turkey breast, add an extra spoonful of mayo or a splash of milk to moisten
• Double the dressing if serving over bread to keep it creamy and not dry
Storage Tips
• Store in an airtight container in the fridge for up to 3–4 days
• Stir before serving if it separates slightly as it chills
• Not freezer-friendly (mayo doesn’t thaw well)
• For meal prep: store separately from bread or greens until ready to serve
• Refresh leftovers with a squeeze of lemon juice or spoonful of mayo if needed
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