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
Ingredients
- 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
Instructions
- 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.
Nutrition
Mirlene says
November 25, 2018 at 8:17 pmThanksgiving leftovers are the BEST! Its amazing how you came up with some great use for the leftover Turkey. I have some Turkey left I need to use. This sounds like a perfect Turkey salad.
Christina Shoemaker says
November 25, 2018 at 1:05 pmWhat a satisfying way to use thanksgiving leftovers! And the celery and cucumber adds the perfect crunch! This looks so yummy!
Lindsey Dietz says
November 25, 2018 at 7:13 amWow! What a great use of leftover turkey that ISN’T soup! LOL A light meal like this is exactly what we need after the sometimes heavy holiday food!
Megan Stevens says
November 23, 2018 at 12:43 pmWe have lots of leftover turkey, and I can’t wait to make this!! Yum!
Tina Jui says
November 23, 2018 at 5:05 amThis looks so good! Leftovers are my favorite part of Thanksgiving because of recipes like this 🙂
ChihYu says
November 21, 2018 at 7:57 pmI love the flavor combo of this leftover recipe. It’s so colorful and gorgeous!
Carol Little R.H. @studiobotanica says
November 21, 2018 at 6:37 pmBright flavours! I bet this comes together quickly. Pinning to remember this one after Christmas!
(We Canadians have celebrated already,in October.. ) Will be delicious for sure. Love the cranberries mixed in!
Jean says
November 21, 2018 at 1:46 pmWhat a delicious way to use up Thanksgiving leftovers! Love a yummy sandwich like this one.
Renee D Kohley says
November 20, 2018 at 5:25 pmThis is definitely going on my menu for this weekend – such an easy meal and no cook after all the Thanksgiving cooking!
Raia Todd says
November 20, 2018 at 1:34 pmI don’t think I’ve ever had turkey salad. Sounds yummy though! Especially with those cranberries in there…
ChgoJohn says
November 29, 2016 at 10:19 pmWonderful group of recipes, Judy, although I’m much more of a turkey sandwich devotee. While others are admiring the big bird sitting at table center, I’m dreaming of sammiches! 🙂
mjskitchen says
November 22, 2016 at 8:29 pmGreat turkey salad!! Love the addition of the avocado. That adds some great flavor and a different texture. Hope to have enough turkey leftover to try this as well as a couple more of your suggestions. Thanks for the great ideas!
Karen (Back Road Journal) says
November 19, 2016 at 5:49 amThat is a really good looking sandwich. A turkey sandwich is definitely as popular as the main course as far as I’m concerned.
John/Kitchen Riffs says
November 18, 2016 at 11:01 pmBoth! Although I think I’d roast a turkey just to make this sandwich — really good. And love your roundup of leftover turkey recipes! Can never have too many. 🙂