I recognize I’m not coming here with a super original, unique idea for your Thanksgiving leftovers.
But listen. We all need turkey salad. It’s a given, so we might as well make it fun.
And you know what’s fun? Cranberries! Rosemary! Spice!
Honestly, this is the easiest recipe ever. It takes less than 10 minutes to make, especially if you have leftover cranberry sauce on hand. You certainly don’t have to use my chipotle rosemary cranberry sauce (but like, I’d love it if you did), pretty much anything works here. If you’re using a plain cranberry sauce, feel free to add in some of your favorite spices to give it a little kick. Or not. Do you.
I happen to LOVE celery in my chicken salad, but I know there are some people who wanted to jump out a window when they read that, so leave out the celery if you must. Same with the onion. Just turkey, mayo and cranberry sauce is solid. This could definitely be a 3-ingredient turkey salad winner if you need it to.
See? So easy! I just cut the ingredient list in half in the last two paragraphs.
I do a very weird thing where I eat chicken/turkey salad on roasted sweet potato rounds (I discovered that trick when I did Whole 30 and just haven’t looked back), so that’s what I’m showing here. But obviously you can throw this on bread and just eat a damn sandwich.
Leftovers win again!
- 2 cups shredded turkey
- ¼ cup red onion, diced
- ⅓ cup celery, diced
- ½ cup mayonnaise
- ⅓ cup chipotle rosemary cranberry sauce
- Salt and pepper
- Stir everything together in a large bowl.
- Taste for seasoning and add as much salt and pepper as you need!