In a large bowl, add the shredded turkey, celery, cranberries, pecans, and green onions. Mix until combined. In a small bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, thyme leaves, sea salt, and black pepper. Pour the dressing over the salad and mix together until combined.
Place the turkey, celery, cranberries, pecans, and green onions to a large bowl. Whisk dressing. In a small bowl, whisk the mayonnaise, Dijon mustard, garlic powder, thyme leaves, sea salt, and black pepper. Mix. Stir everything together until combined. Serve. Enjoy right away, or refrigerate to allow the flavors to develop more.
Nuts – Pecans are a popular choice in recipes for turkey salad. Other nuts, like walnuts, almonds, hazelnuts, or pine nuts, are also good. For a nut-free option that still adds crunch, try sunflower seeds. Chop nuts before using. Mayonnaise – Homemade mayo is easy to make, but any store brand works.
My family might complain when I serve leftovers, but NO ONE complains when I make up this delicious leftover turkey salad recipe. No one. And in my book, that’s a bonafide cooking win.