When it comes to planning a holiday feast, almost every family tends to have bigger eyes than stomachs, are you? I don’t know how we manage to do this every year, but the benefit of going overboard of course is days of light cooking duties because of all of the leftovers.
Here’s a quick and easy way to use up some of those turkey leftovers—a Turkey Waldorf Salad, with apples and celery like the classic Waldorf, but with roasted pecans instead of walnuts, and dried sweetened cranberries instead of grapes. The salad comes together quickly with a sweet tangy honey mayo sour cream dressing.
For an American classic, Waldorf salad gets its name from the majestic Waldorf-Astoria Hotel in New York City, where it was first served in 1896. Crunchy, sweet, savory, and satisfying, it is the perfect use for leftover turkey and all those beautiful fruits and nuts from your Thanksgiving table centerpiece.
Photography Credit: Elise Bauer
Prep time: 20 minutes Yield: Serves 4 to 6
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey
- 2 cups diced cooked turkey breast
- 2 large red apples, cored and chopped
- 1 1/2 cups sliced celery
- 1/2 cup lightly toasted pecans, roughly chopped
- 1/2 cup dried sweetened cranberries
- 2 green onions, finely chopped white and green parts (about 1/4 cup)
- 1/2 teaspoon chopped fresh thyme
1 Make the dressing: Whisk together the mayonnaise, sour cream, cider vinegar and honey.
2 Gently mix dressing with salad ingredients: Place the salad ingredients—cooked turkey, chopped apple, celery, pecans, dried cranberries, green onion—in a large bowl. Gently fold in the dressing.
Refrigerate until serving. Can make up to 2 hours before serving.