Description
This Turkey Salad Sandwich recipe combines tender diced cooked turkey with a tangy, creamy dressing made from mayonnaise, sour cream, and Dijon mustard, complemented by the sweetness of dried cranberries and the freshness of celery and parsley. It’s a quick, delicious, and versatile dish perfect for sandwiches, croissants, or lettuce wraps, making for a satisfying lunch or light dinner option.
Ingredients
Scale
Turkey Salad
- 4 cups diced cooked turkey
- 1 cup dried cranberries
- 2 stalks celery, finely diced
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 2 teaspoons sugar
- salt and fresh ground black pepper, to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add the diced turkey, dried cranberries, finely diced celery, mayonnaise, sour cream, Dijon mustard, lemon juice, chopped fresh parsley, and sugar. Stir and mix everything thoroughly until well incorporated.
- Season to Taste: Taste the mixture and add salt and freshly ground black pepper according to your preference. Mix gently to combine the seasoning evenly.
- Serve: Serve the turkey salad over your choice of burger buns, croissants, or lettuce wraps for a light, flavorful meal or snack.
Notes
- Store the turkey salad without bread in an airtight container in the refrigerator for up to 3 days, or freeze for a couple of months.
- For a creamier texture, increase the amount of mayonnaise or sour cream according to your preference.
- To reduce carbs and calories, use fewer dried cranberries and serve the salad on lettuce wraps or a green salad instead of bread.
- Enhance the salad by optionally adding diced hard-boiled eggs, grapes, nuts, or red onions for extra flavor and texture.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup turkey salad)
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
