Turkey Salad

The only thing better than a second helping of Thanksgiving dinner is the bounty that awaits in the fridge the next day. But by day 2 of eating leftover turkey and stuffing for every meal, you might want to switch it up a bit. Take what’s left of that massive deep-fried or oven-roasted turkey and make turkey salad. A lean meat like turkey is the perfect candidate for getting tossed in creamy mayo and scooped with a cracker or piled on toasted sourdough bread with crisp lettuce and juicy tomatoes. This recipe is similar to my Grandma Dee’s recipe, with plenty of fresh celery, black pepper, and her (not-so) secret ingredient: celery salt. 

Making turkey salad is just as quick and easy as making chicken salad, tuna salad, or egg salad. And just like all those other salads, you can always add your favorite mix-ins to make this fit your taste. Other ingredients like shallots and celery will provide crunch and flavor, while fresh herbs like dill or parsley will add herby freshness.

If you’ve already gone through your Thanksgiving bird, or it’s July and you’re craving turkey salad, don’t fret. You don’t even need leftover turkey to make great turkey salad. You can start with just a turkey breast and poach it in simmering salted water until it’s cooked through, 15 to 20 minutes.

Store leftover turkey salad in the refrigerator in an airtight container for 3 to 4 days, depending on when you first cooked the turkey.