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Leftover Turkey Salad

  • 20 m
  • 20 m
Carolyn Casner
“Holiday leftovers often end up in casseroles and soups, but they are also delicious in a light but hearty salad. In addition to leftover turkey, this recipe takes advantage of leftover stuffing (which is transformed into crisp croutons), cranberry sauce (which enhances the dressing) and whatever leftover roasted vegetables you have on hand.”


    • 4 tablespoons extra-virgin olive oil, divided
    • 1 cup leftover bread stuffing
    • ¼ cup cranberry sauce (see associated recipe)
    • 1 tablespoon cider vinegar
    • 1 teaspoon grated orange zest
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 8 cups mixed salad greens
    • 2¼ cups chopped cooked turkey (12 ounces)
    • 1 cup roasted vegetables, such as winter squash and/or Brussels sprouts
    • 3 tablespoons dried cranberries


  • 1 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add stuffing and cook, stirring, until crisp, 8 to 11 minutes. Set aside.
  • 2 Whisk cranberry sauce, vinegar, orange zest, salt, pepper and the remaining 3 tablespoons oil in a large bowl. Add greens, turkey and roasted vegetables; toss to coat. Sprinkle with the stuffing croutons and dried cranberries.
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