Turkey salad may be the most practical leftover recipe of all. It takes about 15 minutes, needs no reheating, and turns a container of cold roast turkey into lunches for days. TABLE contributor Rhonda Schuldt offers two versions, so you can make whichever suits your mood, or make both and set them out side by side.
The classic turkey salad is old-fashioned comfort: shredded turkey, diced celery, chopped hard-boiled eggs, mayonnaise or plain Greek yogurt, and a little mustard, seasoned with salt and pepper. The eggs make it extra creamy and hearty, while celery adds the crunch every good chicken or turkey salad needs. The curried turkey salad goes in a brighter, lighter direction. Greek yogurt, curry powder, and garlic powder form a tangy, warmly spiced dressing, and finely diced cucumber and crisp green apple bring freshness and a little sweetness.
Either way, the dressing puts in work. Leftover turkey, especially white meat, can dry out after a few days in the refrigerator; folding it into a creamy dressing brings back moisture and flavor. Serve the salad on toasted bread, crackers, salad greens, or thick tomato slices, or enjoy it straight from the bowl with a fork.
Both versions are easy to customize. Stir dried cranberries or chopped grapes into the classic salad for a sweet note, add fresh dill or tarragon for an herbal twist, or fold in a spoonful of leftover cranberry sauce to make Thanksgiving-in-a-sandwich. In the curried version, golden raisins, diced red onion, or chopped fresh cilantro all work well. Taste as you go and adjust the seasoning, since leftover turkey can vary in saltiness. A little extra black pepper or a squeeze of lemon can make a big difference.
How Do I Make Turkey Salad Gluten-Free or Dairy-Free?
The turkey salad itself is gluten-free; the gluten comes from what you serve it on. Swap in gluten-free bread or crackers, or skip the bread entirely and serve the salad in lettuce cups, on thick tomato slices, or spooned into a halved avocado. Check the labels on your mustard and curry powder, since a few blends contain wheat or are processed alongside it.
For a dairy-free version, use mayonnaise in the classic salad rather than Greek yogurt; regular mayonnaise is made from eggs and oil, not dairy. In the curried version, replace the Greek yogurt with an unsweetened plain dairy-free yogurt, such as a coconut- or oat-based one, or use mayonnaise with a squeeze of lemon.
How Long Does Turkey Salad Last in the Fridge?
Because it starts with leftovers, turkey salad has a shorter shelf life than you might expect. Keep it in an airtight container in the refrigerator and eat it within a day or two, staying within three to four days of when the turkey was first cooked. The curried version is best the day it’s made, since the cucumber releases water as it sits. Don’t freeze turkey salad; mayonnaise, yogurt, and hard-boiled eggs all turn watery or rubbery when thawed.
What Can I serve With Turkey Salad Sandwiches?
A cup of soup is the classic partner, especially one made from the same holiday leftovers. Other easy sides include kettle chips, dill pickles, a simple green salad, fresh fruit, or a crunchy slaw. For a party, pile turkey salad onto mini croissants or crackers as an appetizer, or set out both versions with an assortment of breads and greens so guests can build their own.
Tips for Success
- Chop to the same size. Dice the turkey, celery, eggs, cucumber, and apple into similar pieces so every bite is balanced.
- Dress gradually. Start with less mayonnaise or yogurt and add more as needed. You can always add, but you can’t take it away.
- Chill before serving. Thirty minutes in the refrigerator lets the flavors meld.
- Toast the curry powder. Warm it in a dry skillet for 30 seconds before mixing it into the yogurt for deeper flavor.
- Keep the apple bright. Toss the chopped apple with a little lemon juice so it doesn’t brown.
- Cook the eggs right. Lower eggs into boiling water, simmer 11 to 12 minutes, then chill in an ice bath for easy peeling.
Turn lunch into a full spread with more of TABLE’s leftover turkey recipes like Gluten-Free Leftover Turkey Enchiladas Verde Casserole.
Love a good salad? Browse our salad recipes, or try the Shaved Brussels Sprouts Salad and Black-Eyed Peas Salad for crunchy sides that pair well with sandwiches.
And if it’s eggs you’re craving, our Deviled Eggs with Caviar dress up a classic.
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Turkey Salad Sandwiches, Classic and Curried
- Total Time: 30 minutes
- Yield: 6 servings per version (about 4½ cups classic filling) 1x
Description
Two ways to turn leftover turkey into sandwich filling: a classic salad with egg, celery, and mustard, and a curried version with Greek yogurt, cucumber, and green apple.
Ingredients
For the classic version:
- 3 cups shredded or diced leftover turkey
- 2 ribs celery, diced
- 3 hard-boiled eggs, chopped
- ½ cup mayonnaise (or plain Greek yogurt)
- 1 to 2 tsp mustard of your choice
- Salt and black pepper, to taste
For the curried version:
- ½ cup plain Greek yogurt
- 1½ tsp curry powder
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 3 cups shredded leftover turkey
- ½ cup finely diced cucumber
- 1 green apple, cored and chopped
For serving:
- Toasted bread
- Crackers
- Salad greens
- Tomato slices
Instructions
- Classic version: Stir together the turkey, celery, eggs, mayonnaise (or Greek yogurt), and mustard. Season with salt and pepper.
- Curried version: Mix the Greek yogurt, curry powder, garlic powder, salt, and pepper. Stir in the turkey, cucumber, and apple.
- Serve on tomato slices, salad greens, toasted bread, or crackers.
Notes
- Quantities standardized for the card; the original recipe listed ingredients without amounts.
- The curried version needs no cooking and is ready in about 10 minutes.
- Refrigerate up to 2 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch/Sandwich
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: ¾ cup filling
- Calories: 260
About the Recipe Author
Rhonda Schuldt is a TABLE Magazine contributor who writes about practical, comforting home cooking. Her recipes for TABLE range from family classics like Nancy’s Layered Meatloaf and Easy as Shepherd’s Pie to holiday showpieces like Porchetta-Inspired Turkey, plus smart second acts such as Easy Recipes for Leftover Beef Brisket and Homemade Stock Recipes. Find all of her stories on her TABLE author page.
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