Description
I created this recipe to use leftover holiday turkey. It’s a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers.
Ingredients
- 1 cup whole cranberries
- ½ cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons white sugar
- ¾ cup cashew halves
- 6 cups chopped cooked turkey
- 2 celery ribs, diced
- ¾ cup mayonnaise, or to taste
- 2 tablespoons applesauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground dried sage
- ¼ teaspoon dried thyme
- ground black pepper, to taste
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Place the cranberries
- orange juice
- orange zest
- and sugar into a pan. Bring to a boil
- and cook
- stirring occasionally
- until almost all the liquid has cooked away
- about 5 minutes. Remove from the heat
- and cool.
- Place cashews on prepared baking pan. Roast in preheated oven until golden brown
- 10 to 12 minutes. Remove
- and cool.
- Mix the turkey together in a large bowl with the celery
- mayonnaise
- applesauce
- salt
- sage
- thyme
- and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 2 hrs 40 mins
Servings: 12