Leftover Thanksgiving Turkey Salad

Leftover Thanksgiving Turkey Salad

Leftover Thanksgiving Turkey Salad, November 28, 2022.

Last Thursday I cooked my 28th turkey. Over the years I have tried many recipes, methods, and gadgets for achieving the perfect turkey, but this last Thursday we enjoyed our best turkey yet. It was so juicy and moist! My husband repeatedly asked how I had cooked it because he couldn’t get over how juicy it was. As it turns out one simple tool made all the difference- an electronic thermometer. I kick myself for not buying one years ago because it is an amazing gadget. The thermometer goes in the Turkey breast and stays there. A temperature reading box that is connected by a long cord stays outside the oven. When the temperature hits 160-165 the Turkey is done. No basting, no brining, no anything except a good butter, salt, and herb rub. I pull it out and let it rest, leaving the thermometer in for a while so juices don’t pour out. Best Turkey ever! And now for the leftovers.

The side dishes were eaten quickly, and we still have some turkey because it was a big bird this year. A good salad is always an excellent way to use up ingredients, and so I converted this salad into a leftover Thanksgiving Turkey salad borrowing from this salad recipe here. The combination of fall ingredients plus a maple Dijon dressing is delicious! It also helps lighten things up after the big meal. I have made some notes on substitutions for the dressing below in case you don’t have everything on hand. Enjoy!

Leftover Thanksgiving Turkey Salad

Freshly washed and chopped mixed greens

Chopped cooked turkey

Fresh chopped pecans

Honey crisp apple slices (or apple of choice)

Gorgonzola crumbles

Dried cranberries

Cooked and crumbled bacon

Maple Dijon Dressing (below)

Start by laying mixed greens on plate. Next add apple slices. Top this with gorgonzola, bacon, dried cranberries and pecans. Last, drizzle dressing on top.

MAPLE DIJON DRESSING

1/4 cup rice vinegar

3/4 cup olive oil (vegetable oil works too)

1 tbsp. dijon mustard

3 tbsps. pure maple syrup (have also tested with “fake” maple syrup and it tastes great as well.)

1/2 tsp. dried thyme

1/8 tsp. sea salt

Combine ingredients in a blend and mix till emulsified. Serve on salad. Store in the fridge and use as needed. 

Have a beautiful day!