Once again, it is time for me to use this space to present a recipe using leftover Thanksgiving turkey. It is the one food item from our Thanksgiving feast that we have an overabundance of each year. Especially this year!
Andrew usually picks up the turkey for us since he usually has more room to store it in his freezer and refrigerator than we do. This year we ended up with a 26-pound turkey for 5 of us. That translates to an awful lot of leftover turkey after Thanksgiving! And an opportunity come up with creative ways to use it, as the leftover accompanying sides dishes will all be gone after lunch today.
Today’s offering is a great, quick-to-put-together recipe that will use up quite a bit of leftover turkey. The salad is best after being chilled for a few hours, to allow time for the flavors to combine.
Turkey & Cranberry Salad
Turkey & Cranberry Salad (adapted from food.com) Total Time Required: 2-1/2 hours, Prep Time: 20 minutes, Chilling Time: 2 hours, Serves: 4-6
Ingredients:
- 1/2 cup dried cranberries
- 2/3 cup orange juice
- 3 cups diced cooked turkey
- 4 hard-boiled eggs, chopped
- 1/2 cup walnuts, chopped
- 1/2 small onion, diced
- 1/3 cup mayonnaise
- salt & freshly ground black pepper, to taste
Directions:
Dice the turkey.
Chop the eggs, onion, and walnuts.
Warm the orange juice in the microwave for 30 seconds on high. Place the dried cranberries in a medium bowl and pour the warmed orange juice over the fruit to reconstitute it. Allow the cranberries to sit for approximately 15 minutes. Drain the cranberries well, reserving the orange juice for another use.
Reconstitute the dried cranberries in warmed orange juice.
Combine the turkey with the hard-boiled eggs, walnuts, and diced onion, in a large bowl. Add in the drained cranberries. Mix the mayonnaise into the bowl. Season to taste with salt and pepper.
Combine the ingredients and mix them together well.
Chill for at least 2 hours to meld the flavors, before serving.
Turkey is even better the next day! ~Linda
Turkey & Cranberry Salad (adapted from food.com) Total Time Required: 2-1/2 hours, Prep Time: 20 minutes, Chilling Time: 2 hours, Serves: 4-6
Ingredients:
- 1/2 cup dried cranberries
- 2/3 cup orange juice
- 3 cups diced cooked turkey
- 4 hard-boiled eggs, chopped
- 1/2 cup walnuts, chopped
- 1/2 small onion, diced
- 1/3 cup mayonnaise
- salt & freshly ground black pepper, to taste
Directions:
Warm the orange juice in the microwave for 30 seconds on high. Place the dried cranberries in a medium bowl and pour the warmed orange juice over the fruit to reconstitute it. Allow the cranberries to sit for approximately 15 minutes. Drain the cranberries well, reserving the orange juice for another use.
Combine the turkey with the hard-boiled eggs, walnuts, and diced onion, in a large bowl. Add in the drained cranberries. Mix the mayonnaise into the bowl. Season the salad to taste with salt and pepper.
Chill the salad for at least 2 hours to meld the flavors before serving.