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Turkey Salad with Dried Cranberries
This turkey salad with fresh tarragon, punchy lemon, and sweet dried cranberries, is the perfect way to use up your Thanksgiving leftovers.
Print Recipe
Ready In
15
minutes
mins
Meal Type
Appetizer, Main Dish
Good For
Fall, Thankgiving
Servings
4
Ingredients
8 ounces
(250g) leftover roast turkey
½ cup
(100g) mayonnaise
Juice
of ½ small lemon (about 1 tablespoon)
2 tablespoons
fresh tarragon, chopped
½ cup
(80g) dried cranberries (craisins), roughly chopped
4 slices
challah bread
Step by Step Instructions
Step 1
Roughly chop the roast turkey, or shred it by hand, to bite-sized pieces.
Step 2
Make tarragon aioli by mixing the mayonnaise with lemon juice and fresh tarragon.
Step 3
Mix the tarragon aioli with the roast turkey and dried cranberries. Serve with fresh bread, such as sliced challah.