Cranberry Turkey Salad Sandwich

Leftover Turkey Salad on slices of bread that are cut in half, stacked on top of each other on a brown plate.

Cranberry Turkey Salad Sandwich

Put your leftover Thanksgiving turkey to good use by making this delicious cranberry turkey salad sandwich. It's loaded with dried cranberries, pecans, celery, and fresh thyme.

Course lunch, Main Course

Cuisine American

Prep Time 10

Assembly Time 2

Total Time 12

Servings servings

Calories 239kcal

Author Whitney Wright

Ingredients

4 cups turkey chopped (leftover Thanksgiving turkey is perfect for this recipe!)
1/3 cup mayo
3 tablespoons plain Greek yogurt
1/4 cup pecans chopped (toasted is great, but not necessary)
2 1/2 teaspoons Dijon mustard
1/2 teaspoon sugar or honey
1/3 cup celery diced
2 teaspoons fresh thyme chopped
1/2 lemon juiced (about 1 tablespoon)
1/3 cup dried cranberries
salt and pepper to taste
bread or rolls for serving

Instructions

In a large bowl combine the turkey, Mayo, Greek yogurt, pecans, mustard, sugar, celery, thyme, lemon juice, and dried cranberries. Stir to combine. Taste and season with salt and pepper.
Portion the mixture onto slices of bread or rolls.
Cover and refrigerate any leftovers.

Notes

You can use more mayo or more Greek yogurt if you want your turkey salad very creamy (I usually prefer mine with less mayo/Greek yogurt).

Nutritional information is an estimate and does not include the bread or rolls you choose to serve this on.

Nutrition