Festive Fall Turkey Salad

I created this recipe to use leftover holiday turkey. It’s a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers.

INGRIDIENT

1 cup whole cranberries

½ cup fresh orange juice

1 tablespoon orange zest

2 tablespoons white sugar

¾ cup cashew halves

6 cups chopped cooked turkey

2 celery ribs, diced

¾ cup mayonnaise, or to taste

2 tablespoons applesauce

½ teaspoon kosher salt

¼ teaspoon ground dried sage

¼ teaspoon dried thyme

ground black pepper, to taste

DIRECTION

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.

Step: 2

Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.

Step: 3

Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.

Step: 4

Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

NUTRITION FACT

Per Serving: 288 calories; protein 22.2g; carbohydrates 8.4g; fat 18.4g; cholesterol 58.4mg; sodium 273.5mg.

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