turkey salad sandwich with cranberry sauce — Turkey Salad Sandwich with Cranberry Sauce

I love making a simple turkey salad sandwich after Thanksgiving. I like my bread toasted and always add a little cranberry sauce. Not everyone is a cranberry fan—my husband included—and he doesn’t like his bread toasted either. But no matter how you serve it, turning leftover turkey into a quick turkey salad is one of the easiest ways to finish off what’s left. Our turkey was fried this year, so there wasn’t a lot leftover, but it was just enough to make about four cups of turkey salad—perfect for sandwiches or served on a bed of lettuce with crackers.

Tips for Handling Leftover Turkey

Before we get to the salad, when it comes to Thanksgiving leftovers, my mother had one rule she never broke—and now I don’t either:

• Remove the meat from the bone before refrigerating.
It cools faster, stores better, and you won’t be wrestling a cold turkey carcass the next day. \

• Store the turkey in smaller portions.
Instead of one big container, divide the meat into a couple of airtight containers or zip bags. It keeps everything fresher and makes it easier to grab what you need.

• Keep it tightly sealed.
Leftover turkey dries out quickly, so an airtight container is your best friend. It also keeps the turkey from picking up any “mystery fridge aromas.”

• Add a splash of broth if the meat seems dry.
Just a tablespoon or two will help keep the turkey moist—especially the white meat.
No leftover broth? A tiny splash of water works fine too—just enough to add moisture.

• Label it with the date.
Turkey leftovers are best enjoyed within 3–4 days. After a big holiday meal, the fridge can get full fast, so a quick date on the lid helps.

• Freeze what you won’t use right away.
Turkey freezes beautifully. If you know you won’t use it all, pop some in the freezer for soup, casseroles, or another batch of turkey salad later on.

• And don’t forget the carcass.
Growing up, we always gave the turkey carcass to the family dog—but these days we keep pets far away from cooked bones. Just remove the meat and discard the rest so you’re not tempted to save it “for later.”

Simple Turkey Salad – Ingredients

4 cups turkey, chopped
1 cup celery, finely chopped
4 oz cream cheese, softened
1/4 cup sour cream
1 cup mayo
3/4 cup sweet relish
1 tsp dill weed
1/4 tsp garlic powder
1 tsp spicy brown mustard
salt & pepper to taste, smoked paprika optional

How to Make Simple Turkey Salad with Leftover Turkey

Chop the turkey into small bite-sized pieces. I like to chop mine by hand because a food processor tends to make the meat too fine. Finely chop the celery, and if you like a little onion, you can add some here—we skip the onion in ours.

In a separate bowl, combine the softened cream cheese, sour cream, mayonnaise, and spices. Add the sweet relish to the turkey and celery, then pour the mayo mixture over the top and mix everything together until well combined.

Store the turkey salad in a tightly covered container in the refrigerator. Add salt and pepper to taste—either when you mix it or when you make your sandwiches or salad plate. I like to sprinkle a little smoked paprika on top when serving it with crackers.

Steps to making simple turkey salad with leftover turkey

I’d love to hear how you use your leftover turkey—sandwiches, soups, casseroles, you name it. Christmas will be here before we know it, and I’m always looking for new recipe ideas to try. Leave a comment and let me know your favorite way to turn turkey into something delicious!

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