Turkey Salad

By Brooke CaisonPublished: Nov 2, 2022

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turkey salad with dill, celery, and shallots

PHOTO: LUCY SCHAEFFER; FOOD STYLING: FRANCESCA ZANI

The only thing better than a second helping of Thanksgiving dinner is the bounty that awaits in the fridge the next day. But by day 2 of eating leftover turkey and stuffing for every meal, you might want to switch it up a bit. Take what’s left of that massive deep-fried or oven-roasted turkey and make turkey salad. A lean meat like turkey is the perfect candidate for getting tossed in creamy mayo and scooped with a cracker or piled on toasted sourdough bread with crisp lettuce and juicy tomatoes. This recipe is similar to my Grandma Dee’s recipe, with plenty of fresh celery, black pepper, and her (not-so) secret ingredient: celery salt.

Making turkey salad is just as quick and easy as making chicken salad, tuna salad, or egg salad. And just like all those other salads, you can always add your favorite mix-ins to make this fit your taste. Other ingredients like shallots and celery will provide crunch and flavor, while fresh herbs like dill or parsley will add herby freshness.

If you’ve already gone through your Thanksgiving bird, or it’s July and you’re craving turkey salad, don’t fret. You don’t even need leftover turkey to make great turkey salad. You can start with just a turkey breast and poach it in simmering salted water until it’s cooked through, 15 to 20 minutes.

Store leftover turkey salad in the refrigerator in an airtight container for 3 to 4 days, depending on when you first cooked the turkey.

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Yields:: 5 c.
Prep Time:: 10 mins
Total Time:: 10 mins

Ingredients

4 c.
chopped leftover turkey (about 1 1/4 lb.)
1 c.
chopped celery (from about 2 stalks)
1/2 c.
chopped shallots
2 tbsp.
chopped fresh dill
1/2 c.
mayonnaise
1 tbsp.
apple cider vinegar
1 tsp.
celery salt
Freshly ground black pepper

Directions

1. Step 1In a medium bowl, combine turkey, celery, shallots, and dill. Add mayonnaise, vinegar, and celery salt; season with pepper. Stir until turkey is coated.
2. Step 2Make Ahead: Salad can be made 4 days ahead. Store in an airtight container and refrigerate.

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PHOTO: LUCY SCHAEFFER; FOOD STYLING: FRANCESCA ZANI

Brooke Caison

Food Editor

Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.