Traditional Turkey Salad Recipe

by Sarah Pope MGA Affiliate linksSalad Recipes, Turkey RecipesComments: 4

turkey salad
What to do with all the leftover turkey meat? I’m quite sure this question has crossed the minds of many folks as the lure of holiday leftovers fades away and the reality of the Monday morning routine comes ever closer. While I have no answers for the impending dread of getting up at 6am after a long, relaxing, and fun-filled holiday break, I can offer a yummy recipe for turkey salad to use up all that turkey meat to pack those lunchboxes easily!

Homemade Turkey Salad

I made turkey salad sandwiches for dinner tonight, using homemade mayo. The turkey salad was served on slices of Berlin Bakery’s sprouted spelt bread. There is no stealthily added vital gluten to this bread unlike Ezekiel and other “sprouted breads” on the market.

I slathered organic cranberry jelly on one slice of warmed bread and turkey salad on the other. Brought together, they make what we call a Thanksgiving Day Sandwich.

The sandwich is served with a salad of organic baby greens on the side. This meal that is both yummy and light on the stomach, a guarantee of a good night’s sleep afterward!

Now you know what to do with all that leftover turkey. Be sure to make turkey stock with the leftover bones too!

Traditional Turkey Salad Recipe

Delicious and healthy recipe for turkey salad that is awesome to use after the holidays to quickly use up all the leftover turkey meat.

Prep Time 10 minutes
Servings 5 cups
Author Sarah Pope MGA



  1. Combine all ingredients in a large glass bowl. Blend with a handheld blender if you like your turkey salad ultra smooth.

    blended turkey salad
  2. Freeze what you will not use in 2-3 days.

Recipe Notes

3 tablespoons finely chopped fresh cilantro may be substituted for the dried cilantro.

Homemade mayo is best for this recipe, but in a pinch, this brand of mayo is fine to use instead.

Sarah, The Healthy Home Economist

Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.

Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.

Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.

Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.

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