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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.
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