Turkey Salad

There are a million and one ways to use up leftover turkey, but a good old-fashioned turkey salad might be one of the best. After all the rich casseroles and creamy mashed potatoes on the day of the feast, a bright, refreshing salad chock full of crisp apple and celery, sweet red onion, and plump dried cranberries tossed in a tangy yogurt and mayonnaise dressing is a welcome break. Whether you serve it tucked between slices of sourdough or piled on a bed of arugula, this turkey salad makes a quick and easy next-day lunch, and will fuel you up for an afternoon of holiday shopping, family football, or just hanging out.

Should I shred or chop turkey for turkey salad?

It all comes down to preference. Some people like the craggy, uneven texture of shredded turkey—all the more surface for the creamy dressing to cling to! Others like the ease of cubing or chopping meat. However you break down the turkey, make sure the pieces are bite-size or smaller.

How do you keep apples from going brown in turkey salad?

There are enough bright, acidic ingredients in this turkey salad to keep the cubed apple in it from turning brown. Much like lemon juice, the vinegar and yogurt slow down the apple's oxidizing. You can also simply cut up the fruit and fold it in just before serving.

How long does turkey salad last in the refrigerator?

Leftover turkey keeps for up to 4 days in the refrigerator, according to the USDA. So, if you make turkey salad the day after Thanksgiving, it should last through Sunday.