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Curried Turkey Salad Sandwich on a white square plate with a fork

Curried Turkey Salad Sandwich

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A jazzed up Curried Turkey Salad Sandwich is a delicious way to enjoy leftover Thanksgiving turkey for lunch. But I won’t fault you if you want it for breakfast or dinner!

Curried Turkey Salad Sandwich on a square white plate with a green plaid napkin

Curried Turkey Salad

I  must admit, I’m definitely in a rut when it comes to utilizing our leftover Thanksgiving turkey. Bill is happy to warm up turkey slices, mashed potatoes and gravy day after day. By day 3, I’m done.

But when I re-purpose what’s left of our holiday bird, it’s nearly always part of a soup or tetrazzini. Year after year. So on a whim, I whipped up this curried turkey salad. I was smitten!

Curried Turkey Salad Sandwich on a whole wheat bun on a square white plate

Tips for Making Turkey Salad from Thanksgiving Leftovers

I had celery and grapes in the house plus pecans and dried cranberries which are pantry staples. So I whipped up a loaded curried turkey salad for a change of pace. You can easily add in whatever ingredients you enjoy in similar recipes like tuna salad or chicken salad.

I prefer my chicken and tuna salad with a mix of mayo and sour cream or yogurt.  And a touch of fresh lemon juice brings a little zip into the mixture. Even if you aren’t a huge fan of curry, there’s just enough to give a mysterious undertone. It’s subtle, not in your face.  You’ll become an instant fan!

The hubby, who loves chicken salad, spotted the pecans and dried cranberries and was not impressed.  Of course, he didn’t even take one bite. Sigh. Bonus of those additions: I didn’t have to share this lovely curried chicken salad! You can definitely leave out the nuts or substitute another nut!

Curried Turkey Salad Sandwich on a white square plate with a fork

More Turkey Recipes:

Used in This Recipe:

Curried Turkey Salad Sandwich | Made with leftover turkey and a hint of curry!

Curried Turkey Salad Sandwich

A terrific turkey salad spiced with curry. Perfect for holiday leftovers.

Prep Time 15 minutes
Total Time 15 minutes
Yield 4 servings

Ingredients

  • 2+ cups leftover turkey, cut into cubes
  • 2 tablespoons chopped pecans
  • 1/4 cup diced celery
  • 2 tablespoons dried cranberries
  • 1/2 cup grape halves
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/2-1 teaspoon curry powder
  • 1 teaspoons fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Add turkey, pecans, celery, cranberries and grapes to a mixing bowl. In another bowl, whisk together the mayonnaise and sour cream or yogurt, curry, lemon juice and salt and pepper to taste. Taste and adjust seasonings. Add about half to the turkey mixture and mix to combine. Add as much of the remaining dressing to the turkey as desired.
  2. Chill. Serve on lightly buttered rolls with a leaf of lettuce if desired.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 360Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 59mgSodium: 312mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 15g

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