How to Make Festive Fall Turkey Salad - A Step-by-Step Guide

As the leaves begin to change and the air turns crisp, it's the perfect time to start thinking about fall-inspired recipes. And what better way to celebrate the season than with a festive fall turkey salad? This dish is perfect for using up leftover Thanksgiving turkey or for adding a touch of autumn to your weekly menu. With a combination of savory turkey, sweet cranberries, and crunchy pecans, this salad is sure to be a hit with your family and friends.

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Ingredients

  • 1 cup whole cranberries
  • ½ cup fresh orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons white sugar
  • ¾ cup cashew halves
  • 6 cups chopped cooked turkey
  • 2 celery ribs, diced
  • ¾ cup mayonnaise, or to taste
  • 2 tablespoons applesauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground dried sage
  • ¼ teaspoon dried thyme
  • ground black pepper, to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 40 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
  • Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
  • Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
  • Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.
  • Nutrition

    288 cal.

    • Total Fat: 18g
    • Saturated Fat: 4g
    • Cholesterol: 58mg
    • Sodium: 274mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 1g
    • Total Sugars: 4g
    • Protein: 22g
    • Vitamin C: 8mg
    • Calcium: 32mg
    • Iron: 2mg
    • Potassium: 328mg