Mom’s Turkey Salad

This recipe is perfect for turning that leftover turkey from Thanksgiving into something tasty for sandwiches and snacks. It’s a family original, handed down to me from my mother, who used to make it a few days after cooking her big Thanksgiving meal.

In her version, she never really measured out any ingredients; so, it was partly a learning process for me to figure out the right combinations to get the right taste.

Adapted from My Mom

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Mom’s Turkey Salad

Author: miketriesanewrecipe Cooking Method: Stovetop Courses: Lunch, Sandwich, Snack

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Servings: 20

Best Season: Fall

Description

A family recipe handed down from my mother, who used to make turkey salad a few days after cooking her big Thanksgiving dinner.

Adapted from My Mom

Ingredients

Scale

1/2x 1x 2x 3x

• 6 cup cooked turkey, shredded or cut into small pieces (preferably 1/2 dark meat and 1/2 white meat)
• 1 medium onion, chopped
• 3 ribs celery, chopped
• 4 eggs, hard boiled and chopped
• 1 tsp garlic powder
• ¹⁄₄ tsp ground black pepper
• 1 ¹⁄₂ cup mayonnaise
• ¹⁄₂ cup sweet relish
• salt (to taste)
• dried dill weed (optional)

Instructions

1. Shred the turkey using a food processor, or cut into very small pieces.

2. In a large bowl, combine turkey, onion, celery, eggs, garlic powder, and black pepper, and stir until well blended.

3. Add mayonnaise and relish and continue to stir until mixture is an even consistency.

4. Add salt to taste, and dill weed if desired.

Nutrition Facts

Serving Size 1/2 cup

Servings 20

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Amount Per Serving

Calories 242kcal

% Daily Value *

Total Fat 19g30%

Saturated Fat 4g20%

Cholesterol 119mg40%

Sodium 246mg11%

Potassium 180mg6%

Total Carbohydrate 3g1%

Sugars 2g

Protein 15g30%

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Calcium 1 mg

Iron 26 mg

Vitamin D 64 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

• As written, this recipe will yield approximately 10 cups of turkey salad (20 servings of 1/2 cup each). It can easily be cut in half if a smaller amount is desired.
• Store in an airtight container in the refrigerator for up to two weeks.
• Serving suggestions
  • Sandwiches
  • Snacks (with crackers)

Keywords: turkey, salad, thanksgiving, sandwiches, snacks, holidays