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Leftover Turkey Salad on slices of bread that are cut in half, stacked on top of each other on a brown plate.
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5 from 2 votes

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.
Prep Time: 10 mins
Assembly Time: 2 mins
Total Time: 12 mins
Servings: 6 servings

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

  1. 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

Calories: 239kcal (12%), Carbohydrates: 8g (3%), Protein: 16g (32%), Fat: 16g (25%), Saturated Fat: 3g (15%), Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 53mg (18%), Sodium: 185mg (8%), Potassium: 215mg (6%), Fiber: 1g (4%), Sugar: 6g (7%), Vitamin A: 108IU (2%), Vitamin C: 6mg (7%), Calcium: 29mg (3%), Iron: 1mg (6%)