Festive Fall Turkey Salad

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers

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2 2/3 hours Prep: 25 minutes Cook: 15 minutes

85 calories per serving view nutrition facts

Ingredients

1	cup	cranberries	whole
1/4	teaspoon	thyme	dried
1/4	teaspoon	sage	ground,dried
1/2	teaspoon	salt	kosher
2	tablespoons	apple juice
3/4	cup	mayonnaise	or to taste
2	x	celery root	diced
6	cups	turkey	chopped cooked
3/4	cup	cashew nuts	halves
2	tablespoons	sugar
1	tablespoon	orange zest
1/2	cup	orange juice	fresh
1	x	black pepper	ground(to taste)

Directions

Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.

Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.

Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.

Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

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