The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Turkey-Cranberry Salad with Apples and Pistachios


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.
Print Recipe