Tarragon Turkey Salad with Pecans & Cranberries

tarr3-710This is a great leftover meal for all that turkey and trimmings. You can serve it on a dense wheat bread, a pita, or on a green salad. It tastes even better as it sits, so make it ahead. A real crowd pleaser! Thanks to Katie from the Parsley Thief  for this delicious idea! She made it with chicken but its just as good with turkey.

Tarragon Turkey Salad with Pecans & Cranberries

Serves 8


6 cups of chopped up turkey

2 stalks of celery, chopped

1 small shallot, finely chopped

2 tablespoons of chopped fresh tarragon

1 cup dried cranberries

1 cup toasted pecan halves, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

3/4 cup mayonnaise

2 tablespoons tarragon vinegar


Cut the turkey into small pieces. Place into a large mixing bowl & add the celery, shallot, tarragon, cranberries & pecans. In a separate bowl, add the mayonnaise, vinegar, salt & pepper. Whisk to combine. Add the dressing to the turkey mixture & stir well. Chill for at least one hour, for the flavors to blend {if possible} & serve.

Click here for the blog post at The Parsley Thief