Festive Fall Turkey Salad

Name: Festive Fall Turkey Salad
Total time: P2H
Yield: 12
Cuisine: Fusion
Ingredients: cranberries; thyme; sage; salt; applesauce; mayonnaise; celery stalks; turkey; cashew nuts; sugar; orange zest; orange juice; black pepper

Submitted by sweetlove

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

YIELD

12 servings

PREP

25 min

COOK

15 min

READY

2⅔ hrs

Ingredients

CUP CRANBERRIES
whole

TEASPOON THYME
dried *

TEASPOON SAGE
ground,dried *

TEASPOON SALT
kosher

TABLESPOONS APPLESAUCE

CUP MAYONNAISE
or to taste

EACH CELERY STALKS
diced *

CUPS TURKEY
chopped cooked *

CUP CASHEW NUTS
halves *

TABLESPOONS SUGAR

TABLESPOON ORANGE ZEST

CUP ORANGE JUICE
fresh

X BLACK PEPPER
ground(to taste) *

Directions

Preheat oven to 325℉ (160℃) (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.