Cranberry Turkey Salad: A Fresh Take on Leftovers

When the holidays wrap up, most of us are left staring at containers of turkey in the fridge. The usual reheated plate can get old fast, which is why I love transforming leftovers into something new, fresh, and flavorful. That’s exactly where my cranberry turkey salad comes in.

This dish is creamy, tangy, and slightly sweet thanks to the mix of turkey, herbs, and plump cranberries. It’s versatile enough to be enjoyed as a sandwich filling, tucked into wraps, spooned over greens, or even served with crackers for a quick appetizer. Instead of feeling like leftovers, it tastes like a completely new meal.

What makes it special is balance. The creaminess of mayo and sour cream, the brightness of dill and parsley, and the pop of cranberries all work together to create something that feels light yet satisfying. It’s hearty enough for lunch, but elegant enough to serve at a gathering.

If you’re looking for a recipe that’s quick, family-friendly, and a clever way to use what you already have on hand, this one is for you. My full recipe for cranberry turkey salad is right here on the blog—perfectly portioned for four servings and ready to become your new post-holiday favorite.

A very generous thank you to  Turkey Farmers of Nova Scotia  for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Cranberry Turkey Salad

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• Author: Johanne Bosse
• Yield: serves 4

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Ingredients

Units USM Scale 1x2x3x

• 3 cups cooked turkey meat, shredded
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup white onion, minced
• 3/4 cup dried cranberries, softened in hot water and diced
• 1 tsp sugar
• 1 tsp dried parsley
• 1 tsp dried dill
• 1/2 tsp garlic salt

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Instructions

1. Prepare the cranberries
   Place the dried cranberries in a small bowl. Cover with hot water and let soak for about 5 minutes, just until plump. Drain well, pat dry with a paper towel, then dice into smaller bits.

2. Make the dressing
   In a large mixing bowl, whisk together the mayonnaise, sour cream, sugar, parsley, dill, and garlic salt until smooth and evenly blended.

3. Combine ingredients
   Add the shredded turkey, minced onion, and diced cranberries into the dressing. Gently fold everything together until the turkey is well coated and the cranberries are evenly distributed.

4. Chill
   Cover and refrigerate for at least 30 minutes to let the flavors meld.

5. Serve

   • Scoop onto a bed of greens for a light salad.

   • Spoon into croissants, wraps, or sandwich bread for a hearty meal.

   • Serve with crackers as a party dip-style spread.

• Category: Recipes, Sides, turkey