Ingredients
4 c. chopped leftover turkey (about 1 1/4 lb.)
1 c. chopped celery (from about 2 stalks)
1/2 c. chopped shallots
2 tbsp. chopped fresh dill
1/2 c. mayonnaise
1 tbsp. apple cider vinegar
1 tsp. celery salt
Freshly ground black pepper
Preparation
Step 1In a medium bowl, combine turkey, celery, shallots, and dill. Add mayonnaise, vinegar, and celery salt; season with pepper. Stir until turkey is coated.Step 2Make Ahead: Salad can be made 4 days ahead. Store in an airtight container and refrigerate.
Making turkey salad is just as quick and easy as making chicken salad, tuna salad, or egg salad. And just like all those other salads, you can always add your favorite mix-ins to make this fit your taste. Other ingredients like shallots and celery will provide crunch and flavor, while fresh herbs like dill or parsley will add herby freshness. If you’ve already gone through your Thanksgiving bird, or it’s July and you’re craving turkey salad, don’t fret. You don’t even need leftover turkey to make great turkey salad. You can start with just a turkey breast and poach it in simmering salted water until it’s cooked through, 15 to 20 minutes. Store leftover turkey salad in the refrigerator in an airtight container for 3 to 4 days, depending on when you first cooked the turkey.
