Turkey-Cranberry Salad with Apples and Pistachios

Photo courtesy Mandolin

Step away from the microwave! Give your Thanksgiving leftovers new life by transforming them, not nuking them. Chef Sean Fowler of Mandolin developed an ingenious recipe for reviving your remaining turkey. This satisfying recipe is perfect for jump-starting long days of holiday shopping and football watching.

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4 servings

  • 2 pounds left-over turkey, diced
  • 1 red onion, diced
  • 4 stalks celery diced
  • 1¼ cup dried cranberries
  • 4 scallions, chopped
  • 1½ tablespoons minced fresh rosemary
  • 3 tablespoons fresh tarragon, chopped
  • ¼ cup chopped fresh parsley
  • 1 teaspoon orange zest
  • 1 honey crisp or pink lady apple, cored and diced
  • 2 tablespoons lemon juice
  • ¼ cup honey
  • ¾ cup Dukes mayonnaise
  • ½ cup sour cream
  • 1 tablespoon salt (less if your turkey was brined)
  • ½ tablespoon white pepper
  • ½ tablespoon paprika
  • ½ cup roasted pistachios
  1. Thoroughly mix together all of your ingredients in a large bowl. Refrigerate for at least 30 minutes before serving.
  2. Serve your salad on left-over rolls or on sourdough sandwich bread. Store in a sealed container for up to one week.
  • From Chef Sean Fowler of Mandolin in Raleigh, North Carolina

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