My recipe for Turkey Salad with Cranberries & Pecans is the ultimate way to use up some of those delicious leftovers. When Thanksgiving wraps up in our house, My husband James is usually the one carving up what’s left of the turkey while I’m already thinking about all the ways we’ll turn those leftovers into something delicious! Ariya is quick to ask if she can have a sandwich with “that yummy turkey stuff,” while little Cameron just sits at the table watching every bite like he knows what’s coming!
This Turkey Salad with Cranberries & Pecans has become one of those recipes that feels almost as important as the big holiday meal itself. It’s creamy, crunchy, tangy, and just the right amount of sweet from the cranberries. Every year, as soon as I set it down on the counter, James is already grabbing a croissant! For me, it’s the perfect way to make sure none of that holiday turkey goes to waste—and honestly, it’s so good I’ll sometimes cook an extra turkey breast just so I can make this again.
What is Turkey Salad with Cranberries & Pecans exactly?
This recipe is exactly what the name promises: a flavor-packed turkey salad that’s creamy from the mayo, crunchy from celery and pecans, and perfectly balanced by the sweet-tart burst of dried cranberries. Think of it as a grown-up, holiday-inspired version of chicken salad.
It’s versatile—you can serve it on buttery croissants, thick toast, or even tucked into lettuce wraps for a lighter version. It’s also make-ahead friendly, so you can pull it out of the fridge whenever hunger strikes. And the best part? It transforms leftover turkey into something you’ll actually crave.
Why This Recipe Works
There are so many reasons why this turkey salad works, but here are a few big ones:
- Balances flavors beautifully – Creamy, savory, crunchy, and sweet all in one bite.
- Uses simple, everyday ingredients – Nothing fancy, just what’s already in your pantry.
- Kid-approved and family-friendly – Ariya and Cameron love it, and James insists it’s his favorite way to eat turkey the day after Thanksgiving.
- Perfectly versatile – Sandwiches, lettuce wraps, salads, crackers—you name it.
- Great for meal prep – Stores well for days in the fridge.
This is the kind of recipe that feels both comforting and refreshing, especially after a heavy holiday meal.
Ingredient Breakdown: What They Do
- Leftover Turkey (3 cups) – The star! Chopped small for the best texture. Dark meat adds richness, white meat keeps it lean.
- Celery (½ cup diced) – Crunchy freshness that balances the creamy dressing.
- Red Onion (¼ cup) – A little sharpness that cuts through the richness.
- Dried Cranberries (½ cup) – Sweet-tart pop of flavor in every bite.
- Toasted Pecans (¼ cup) – Adds nuttiness and crunch. Toasting deepens their flavor.
- Mayonnaise (1 cup) – Creamy base that ties everything together.
- Dijon Mustard (1 tbsp) – Tang and depth, keeping the salad from being too heavy.
- Lemon Juice (1 tbsp) – Brightens the whole dish.
- Sugar (2 tsp) – Just enough to enhance the cranberries.
- Poultry Seasoning (½ tsp) – Subtle nod to Thanksgiving flavors.
- Black Pepper (½ tsp) – Rounds everything out.
When to Serve / Serving Ideas
This turkey salad isn’t just for the day after Thanksgiving. Here’s when it shines:
- Holiday leftovers – Obvious, but essential!
- Quick weekday lunches – James takes it to work with crackers or tucked into a sandwich.
- Brunch spreads – Serve it in mini croissants at holiday brunch.
- Picnics or road trips – Sturdy, filling, and easy to pack.
- Party appetizers – Spread on toast points or stuffed into phyllo cups.
Make Ahead & Storage Tips
- Make Ahead: You can prepare this a day in advance and let the flavors meld in the fridge.
- Storage: Keep in an airtight container up to 4 days. Stir before serving.
- Not Freezer-Friendly: Mayo doesn’t thaw well, so stick to fresh.
- Meal Prep Tip: Store filling separately from bread until serving so it doesn’t get soggy.
Why You’ll Love This Recipe
Because it’s:
- Easy to whip up in 15 minutes.
- Family-friendly and kid-approved.
- Flexible—serve it in sandwiches, wraps, or salads.
- Delicious enough that you’ll want to make it outside the holidays.
FAQ
Can I use chicken instead of turkey in turkey salad?
Yes! Cooked chicken (like rotisserie chicken) works perfectly. It’s a great swap when you don’t have leftover turkey but still want that creamy, crunchy salad.
What bread is best for turkey salad sandwiches?
Croissants are my family’s favorite because they’re buttery and soft. But thick sourdough slices, multigrain bread, or even wraps work beautifully. For a lighter version, try lettuce wraps.
How do I keep turkey salad from being too dry?
Turkey breast can be dry, so add an extra spoonful of mayo or a splash of milk if needed. Chopping the turkey into small pieces also helps distribute the dressing more evenly.
Can I make this salad healthier?
Absolutely—swap half the mayo for Greek yogurt, reduce the nuts, or serve it in lettuce cups instead of bread.
What other add-ins go well with turkey salad?
Chopped apples, grapes, walnuts, sunflower seeds, feta cheese, or even bacon bits.
How long does turkey salad last in the fridge?
Stored properly in an airtight container, it will last 3–4 days. Stir before serving to refresh it.
Can I freeze turkey salad?
No—the mayo doesn’t thaw well, and the texture turns grainy.
Is turkey salad safe to eat cold?
Yes, it’s delicious straight from the fridge, but you can also let it sit at room temperature for 10–15 minutes to take the chill off.
Can I serve turkey salad at a holiday party?
Yes! Try mini croissant sandwiches or fill little phyllo shells for bite-sized appetizers.
What makes this recipe different from chicken salad?
The base is similar, but turkey has a deeper, more savory flavor that pairs especially well with cranberries and pecans.
Variations & Substitutions
- Swap cranberries for grapes or cherries.
- Use walnuts or almonds instead of pecans.
- Try Greek yogurt instead of mayo for a lighter version.
- Make it festive with a pinch of cinnamon or nutmeg in the dressing.
Leftover Ideas
- Use as filling for wraps or tortilla pinwheels.
- Spoon over mixed greens for a hearty salad.
- Serve with crackers for a snack board.
- Mix into cooked pasta for a quick pasta salad.
Budget Breakdown
- Turkey: Free if leftovers, ~$5 if fresh breast.
- Cranberries: $2
- Pecans: $3
- Mayo & pantry items: ~$1
- Celery & onion: $1
Total: ~$12 for 6–8 servings → ~$1.50 per serving!
Lighten Up Version / Lower Calorie
- Swap half mayo for Greek yogurt.
- Use light mayo.
- Skip nuts or reduce by half.
- Serve on lettuce wraps instead of bread.
Is Turkey Salad a Southern Recipe?
Turkey salad with mayo, crunchy celery, and a touch of sweetness from fruit or relish has deep roots in Southern cooking. Down South, it’s common to find versions made with chicken, ham, or even tuna—but after the holidays, turkey salad is the star. Adding cranberries and pecans gives it a festive twist, but it’s still that same nostalgic, creamy salad you’d see at picnics and potlucks.
Reader Favorite Tips & Ideas
- Add chopped apple for extra crunch.
- Double the dressing if using dry turkey.
- Use leftover stuffing as a sandwich layer (James swears by this one!).
Troubleshooting Tips
- Too dry? Add mayo or a splash of milk.
- Too sweet? Reduce cranberries or sugar.
- Too tangy? Add a pinch more sugar.
- Too thick? Loosen with lemon juice.
Healthy Lunch Idea for Busy Moms
I love that this recipe isn’t just for holiday leftovers—it’s a lifesaver for busy weekdays. If you’re trying to meal prep, this turkey salad is the perfect grab-and-go lunch. Pair it with fruit or a simple side salad, and you’ve got a balanced meal without the stress.
Why Cranberries and Pecans Work So Well
Cranberries and pecans aren’t just tossed in here for fun. The cranberries add a chewy, tart sweetness that balances the savory turkey, while pecans bring buttery crunch that keeps every bite interesting. It’s that contrast—creamy, crunchy, sweet, savory—that makes this salad irresistible. If you leave them out, you’ll miss that “special something” that makes this recipe shine.
My Personal Kitchen Notes
I love making this recipe after Thanksgiving because it feels like a second round of holiday joy without all the work. James loves his on toasted sourdough, Ariya prefers hers in a bowl with crackers, and Cameron will happily eat spoonfuls straight from the bowl. I like in any way lol
My Final Thoughts
This Turkey Salad with Cranberries & Pecans is the perfect way to use up some of that huge turkey! this recipe is proof that holiday leftovers don’t have to be boring. It’s fresh, creamy, crunchy, and festive all at once. Whether you’re packing lunches, hosting brunch, or just trying to make the most of Thanksgiving leftovers, this is a recipe that will keep your family asking for it year after year.
Turkey Recipes
- Leftover Turkey Sandwiches
- Thanksgiving Sliders
- Turkey Stuffing Roll Ups
- Slow Cooker Turkey And Rice Soup
Turkey salad with cranberries and pecans
Ingredients
- 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 for serving
Instructions
- 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 and stir to combine.
- Serve on thick bread or buttery croissants.
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