This Leftover Turkey Salad is a creamy and filling salad that is quick and easy to make — and your new go-to recipe for using Thanksgiving leftovers! Serve it as a filling in turkey salad sandwiches, as a salad over lettuce, or as a dip with crackers.
- 2 cups cooked turkey, shredded
- 1/2 cup celery, diced
- 2 tablespoons green onions, finely chopped
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon paprika or chili powder, (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- bread (optional, for serving as a sandwich)
How to store: For best results, store leftover turkey salad in the refrigerator in an airtight container for up to 3 days. For turkey salad sandwiches, first wrap them in a paper towel and then wrap them tightly in plastic cling film and eat within 24 hours before the bread gets soggy.
How to freeze: It’s not recommended to freeze turkey salad because the mayonnaise will separate in the freezer and the dressing will become watery.
- Prep Time: 10 minutes
- Category: Turkey
- Method: Tossed
- Cuisine: American
Keywords: leftover turkey salad, turkey salad, turkey salad sandwich, turkey sandwich, leftover turkey