I love Turkey Salad as much as Chicken or Tuna Salad. It has a milder taste compared to tuna, so the crunchy veggies and mayo/mustard come forward in flavor. My Turkey Salad recipe video will have you coming back for seconds and thirds.
The ingredient list is small. I like a little fine chopped onion and celery for crunch. And those veggies are about the least expensive ones you can find at any grocery store.
I also include a tablespoon of pickle relish. I found it at my local Dollar Tree. You can add more or less veggies and relish to suit your taste. You can even leave out the veggies for a more meaty salad.
I add a little mustard with a lot of mayo for extra creamy Turkey Salad. Again, you can adjust the balance to please yourself and the family. If you don't like mustard, then leave it out.
I use leftover roasted turkey from the Christmas and Thanksgiving holidays. Leave out the skin and bones.
Canned turkey or chicken is fine to use, too - just drain it, like you would with canned tuna.
You can often find uncooked turkey legs and breast in the meat department of larger grocery stores.
Turkey Salad is a versatile recipe that's delish between 2 slices of bread, or as an appetizer and spread on any favorite cracker. Put a big scoop on your favorite green garden salad for extra flavor and heft.
So next hoiiday reserve some Roasted Turkey (recipe) and mix up my latest video recipe of a Turkey Salad.
And, if you can't wait for the holidays, I have a recipe for Roasted Turkey Breast, just click here. You can roast a Turkey Leg the same way.
Turkey Salad - Video Play it here. Video runs 1 minutes, 52 seconds.
To view or embed from YouTube, click here.
Ingredients
- Roast Turkey - cooked and cubed or shredded. About 2 cups. Okay to use dark or white meat, or both. Okay to substitute Roast Chicken.
- 1/4 cup chopped Onion - okay to add more or less to taste. I finely chopped 1/4 of a brown onion. You can use any type of onion, including red and green onions.
- 1/2 cup chopped Celery - okay to add more or less to taste. I used one celery rib.
- 1 tablespoon Pickle Relish - optional.
- 1 teaspoon Mustard - or Dijon mustard. I've made this salad without mustard.
- 3 tablespoons Mayonnaise - any favorite light or whole mayo. Agai,n add a tablespoon at a time to reach your preferred creaminess.
- Salt and Pepper to taste.
Directions
I always have leftover Roasted Turkey over the holidays of Thanksgiving and Christmas. You can use dark or white meat or both. Slice or cube cooked Turkey into bite-sized pieces.
Chop celery and onion. I like onions in salads (Tuna, Chicken, and Egg Salad), finely chopped. For celery, I like pieces a little larger. Okay to chop veggies any way you like.
Now time to bring it all together. Add chopped turkey and veggies to a bowl.
Mix in a tablespoon of pickle relish. Stir in a tablespoon of mayo at a time to reach your desired creaminess. I mixed in about 3 tablespoons total.
Add a teaspoon of mustard. Okay to add or subtract amounts of mayo and mustard to suit your tastes.
Finally, salt and pepper to taste. Store Turkey Salad in the refrigerator. If you wait a couple of hours before serving, all the ingredients will have time to meld and become more intense.
I like to scoop my Turkey Salad onto a toasted onion bagel. You can serve Turkey Salad with crackers as an appetizer. Add a scoop of Turkey Salad to your favorite salad.