As a Thanksgiving leftover or an easy weekday lunch, turkey salad is a classic option.
Caitlin Bensel; Food Stylist: Torie Cox
You probably know how to make turkey salad.
You could probably even make it with your eyes closed.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
All that said, you need this recipe.
Our Test Kitchen cracked the code on turkey salad, creating this best-ever version that’s extra flavorful.
Trust us, you’ll have this new recipe memorized in no time.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This recipe is no different.
Ready in minutes with a few quick additions, that leftover turkey will be good as new.
Don’t forget to scroll past the recipe for flavor variations to keep things interesting.
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Refrigerate turkey salad in an airtight container for up to four days.
Can You Freeze Turkey Salad?
cubes) (about 2 medium stalks)
1/4cupfinely chopped shallot (from 1 shallot)
4cupsshredded (2-in.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
pieces) cooked turkey breast (1 lb.)
Add celery and shallot:
Fold in celery and shallot until well combined.
Store in an airtight container in refrigerator up to 4 days.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
curry powder, and 1 tsp.
granulated sugar into mayonnaise mixture.
Pickle-and-Dill Turkey Salad
Prepare recipe as directed, stirring 23 cup chopped bread-and-butter pickles, 2 Tbsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
chopped fresh dill, and 1 tsp.
celery seeds into mayonnaise mixture.
chopped fresh tarragon into mayonnaise mixture.
If preferred, you’re free to use low-fat varieties for this recipe.
