Description
Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend’s garden and came up with this recipe as a way to use up leftover turkey. Serve the salad on croissants, crusty rolls, or a bed of lettuce. A lighter version can be made using reduced fat mayonnaise and sour cream.
Ingredients
- 3 cups diced cooked turkey
- 1 cup diced celery
- ½ cup dried cranberries
- ½ cup coarsely chopped walnuts
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Prep Time: 25 mins
Total Time: 1 hr 25 mins
Servings: 6