Web this easy cranberry turkey salad is the perfect way to use up your leftover thanksgiving turkey.

Turkey salad recipes dried cranberries. I did this with two forks, but you could easily do it with your hands. Using a slotted spoon, transfer the shallots to the plate and season with 1/4 teaspoon of the kosher salt. Dried cranberries or cherries add some sweetness and a chewy texture.

Refrigerate your cranberry turkey salad for 30 minutes, if possible, before serving. Place stuffing mixture into the prepared baking dish. Web in a large bowl or on a serving platter, combine the arugula, avocado, red onion, pomegranate seeds, pecans, and goat cheese.

In a medium bowl combine the shredded leftover turkey, cranberries, pecans, celery, parsley, and tarragon and mix well to combine. Season with poultry seasoning, salt, pepper, and curry powder. Cranberry harvest turkey salad made with arugula, turkey breast, cranberries, gorgonzola, and walnuts with a delicious and easy balsamic vinaigrette.

With simple ingredients like onions, celery, walnuts, tangy cranberries, and turkey, all it takes is a quick stir to bring it all together. Try almonds or pistachios too. Pin this salad to your thanksgiving boards!

Web finely grate 2 garlic cloves. Preheat the oven to 350 degrees f (175 degrees c) and grease a 9×13 casserole dish with a little butter or cooking spray. Web ingredients ▢ 2 cups cooked turkey or chicken, shredded or cut in chunks ▢ 2 stalks celery (about 1 cup), chopped ▢ ¼ cup fresh parsley, chopped ▢ 1 cup dried cranberries ▢ 1 cup pecans, chopped ▢ ½ cup mayonnaise ▢ ½ cup plain yogurt (unsweetened and unflavored) ▢ salt to taste ▢ ½ teaspoon ground.

Fold until the turkey is evenly coated. With lots of tender turkey, crunchy celery and tart cranberries in a creamy dressing, this turkey salad will make a perfect. Packed with nutty pecans, creamy greek yogurt, tangy cranberries, and crunchy celery, this is one turkey salad you'll put on repeat!