A Healthy Thanksgiving Leftover Turkey Recipe
Is it the fresh turkey on Thanksgiving day you love or the turkey sandwiches that follow? It’s okay if you say, both! It’s a fortunate thing to enjoy a satisfying meal with such lingering benefits. Cranberry-Avocado Turkey Salad is the kind of healthy leftover turkey recipe you’ll have in mind as soon as the last fork goes down.
Yesterday, when I asked the butcher at our local store which he liked best, he launched into a turkey sandwich story complete with hand motions layering his masterpiece, as though describing an old friend.
I would never want to interfere with anyone’s sentimental turkey traditions, but if you’re in search of inspiration for savoring every bit of that turkey you slaved over, you’re in the right spot. (And don’t forget to use the bones for stock!)
You’ll feel good about every bite of this turkey salad sandwich, from the infusion of vegetables to the homemade mayo and Sprouted Wheat Slider Buns holding it all together. The juicy crunch of cucumber, subtle green onion and stone ground mustard bring just the right kind of update to an old standard.
If you need to stretch the salad a little further, add a handful of chopped apple, walnuts or bacon to the mix—let all the possibilities inspire you! Of course, if your holiday was more carb-heavy than you bargained for, you can skip the buns and serve this fresh-tasting salad on a bed of lettuce instead.
Check out five more recipes using leftover turkey below …
Cranberry-Avocado Turkey Salad
- 3 cups chopped roasted turkey -- cut into 1/2-inch cubes
- 1 cup cubed cucumber -- unpeeled , cut into 1/4-inch cubes
- 3/4 cup diced celery -- about 2 ribs
- 1/2 cup dried cranberries
- 1/3 cup chopped green onion -- white and light green part , chopped fine
- 2 tablespoons chopped fresh parsley -- chopped fine
- 1/2 cup homemade mayonnaise
- 1 1/2 tablespoons stone ground mustard -- to taste
- 1 large avocado -- sliced
- Sea salt & freshly ground pepper
- Sprouted Wheat Buns
- Butter -- for toasting buns
- In a large mixing bowl, combine the turkey, cucumber, celery, cranberries, onion, and parsley. Stir the mayonnaise and mustard together and fold into the turkey mixture to coat evenly. Salt and pepper, to taste.
- Turn broiler on high and lightly butter cut side of buns. Place buns on a rimmed baking sheet and toast under the broiler for 3 minutes, or until light golden brown.
- Serve turkey salad on toasted sprouted wheat buns or over a bed of lettuce. Top with 2-3 slices of avocado for each serving.