Description
A quick and easy Turkey Salad recipe using leftover cooked turkey combined with pickle relish and mayo, perfect for sandwiches or serving with crackers. This creamy and flavorful salad is effortlessly prepared using a food processor, making it an ideal dish for a light lunch or snack.
Ingredients
Scale
Main Ingredients
- 4 cups cooked turkey, white and dark meat
- 1 cup pickle relish
- ½ cup mayonnaise or Miracle Whip
- 1 teaspoon celery salt
- 1 teaspoon black pepper
Instructions
- Prepare Turkey: Place leftover cooked turkey, including both white and dark meat, into the bowl of a food processor.
- Add Ingredients: Add 1 cup of sweet pickle relish and ½ cup of mayonnaise or Miracle Whip to the turkey in the food processor.
- Season: Sprinkle in 1 teaspoon of celery salt and 1 teaspoon of black pepper over the mixture.
- Process: Cover the food processor and pulse several times until the turkey is finely chopped and all ingredients are well combined into a creamy salad.
- Store: Transfer the turkey salad to an airtight container and refrigerate until ready to serve. It stays fresh and delicious for several days.
- Serve: Use the turkey salad to make sandwiches or serve it as a dip with your favorite crackers for a satisfying snack or light meal.
Notes
- Use either mayonnaise or Miracle Whip according to your taste preference; Miracle Whip provides a slightly sweeter flavor.
- This recipe works best with well-cooked turkey, making it perfect for using leftover turkey from previous meals.
- Adjust seasoning with additional celery salt or pepper to taste after processing if desired.
- Store turkey salad in the refrigerator and consume within 3-4 days for best freshness.
- Optionally, add chopped celery or onion for extra crunch and texture.
Nutrition
- Serving Size: 1/8 of recipe (about 1/2 cup)
- Calories: 180
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 14g
- Cholesterol: 65mg
