Best Cranberry Turkey Salad Recipes

CRANBERRY AND TURKEY SALAD

Steps:

• Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

TURKEY, WILD RICE AND CRANBERRY SALAD

Steps:

• Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
• Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
• Cool rice completely.
• Set aside.
• Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
• Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
• Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
• Transfer to plate and refrigerate until chilled.
• Steam carrots until crisp-tender, about 4 minutes.
• Rinse carrot with cold water to cool.
• Whisk olive oil, lemon juice and garlic to blend in small bowl.
• Season dressing with salt and pepper.
• Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
• Pour dressing over.
• Add cranberries and toss thoroughly.
• (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
• Divide salad among plates and serve.

SMOKED TURKEY CRANBERRY SALAD

Steps:

• In a large bowl, combine the first five ingredients. Stir in turkey and celery. Divide the salad greens among four plates; top each with 3/4 cup turkey mixture and 2 tablespoons cranberries.

CURRIED TURKEY SALAD WRAPS WITH CRANBERRY CHUTNEY

Steps:

• Make the chutney by combining the jalapeno, red onion, 1/4 tsp. salt, lime juice & cranberry sauce in a small bowl. Set aside. Make salad by combining the remaining salt, mayonnaise, curry powder, celery, scallion, cashews & turkey in a large bowl. Stir until well combined. To assemble, spread 1/4 of the cranberry chutney over each tortilla, top with 1/4 of the curried turkey salad, and roll into a wrap, like a burrito.

CRANBERRY-CHUTNEY TURKEY SALAD

Steps:

• In a large bowl, combine the turkey, cranberries, pecans, onion and green pepper. , In a small bowl, combine the mayonnaise, sour cream, lemon juice, ginger and cayenne. , Pour over turkey mixture; stir gently to coat. Cover and refrigerate until serving. Serve in a lettuce-lined bowl.

CRANBERRY-TURKEY SPINACH SALAD

Steps:

• Cut jellied cranberry sauce into 1/2-inch-thick slices.
• Using 1- to 1 1/4-inch cutters, cut 16 designs from the cranberry sauce slices; set aside.
• For Dressing:
• Place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper.
• Cover and blend until combined.
• Set aside.
• In a large bowl, toss together spinach, turkey, cucumber, radishes, and red onion. Divide among eight serving bowls.
• Add two of the cranberry cutouts to each serving; drizzle with dressing.
• Makes 8 (2-cup) main-dish servings.

TURKEY-CRANBERRY BACON RANCH PASTA SALAD

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• In large bowl, combine Seasoning mix from packet and mayonnaise. Stir in turkey, celery, cranberries and cheese until well mixed. Stir in cooked pasta. Transfer to serving dish. Top with almonds.

HARVEST TURKEY, CRANBERRY AND BROWN RICE SALAD

Steps:

• TO PREPARE DRESSING Place orange juice, vinegar and tarragon in small, heavy saucepan over medium-high heat. Cook, watching carefully, until mixture is reduced to half, about 6 tablespoons.
• Pour into bowl. Whisk in garlic, salt, pepper and oil until blended. Set aside.
• TO PREPARE SALAD Melt butter in heavy medium-size saucepan over medium heat. Add rice; stir until all grains are coated well.
• Add stock and bring to a boil. Reduce to a simmer and cook, covered, until tender, 30 to 40 minutes.
• Remove from heat; let cool. Toss rice with dressing.
• Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon fresh or 1 teaspoon dried tarragon and orange zest. Taste and season salad with salt, pepper and additional tarragon, if desired.
• (Salad can be prepared 1 to 2 days ahead, covered and refrigerated. Bring to room temperature 30 minutes before serving.)
• TO SERVE Arrange border of lettuce leaves on serving plate if you wish. Mound salad on top. Garnish with chopped tarragon and border of orange slices, if desired.
• Note: Texmati rice, a long-grain American basmati rice, works well in this recipe. Cook it as you would the brown rice, 20 to 25 minutes, and then remove from heat and keep covered 10 minutes.

CRANBERRY TURKEY SALAD

Steps:

• In a bowl, dissolve lemon gelatin in 1 cup of boiling water; refrigerate for 1 hour or until slightly thickened. Beat for 1 minute on high speed. Stir in turkey, celery, cheese, almonds, eggs if desired, Miracle Whip, cream, salt and onion salt. Spread evenly into a 13-in. x 9-in. dish. Cover and refrigerate until firm, about 2 hours., Dissolve the raspberry gelatin in remaining boiling water; stir in cranberry sauce until melted and blended. Spoon over turkey mixture. Refrigerate for 2 hours or until set. Cut into squares.

BLUSHING CRANBERRY AND PEAR TURKEY SALAD

Steps:

• In medium bowl, combine mayonnaise and cranberry sauce; set aside. In large bowl, combine romaine, spinach and turkey. Just before serving, toss with mayonnaise mixture. Top with pear slices, pecans and onion. Garnish, if desired, with dried cranberries.

BLUSHING CRANBERRY AND PEAR TURKEY SALAD

Steps:

• 1. In a medium bowl,combine mayonaise and cranberry sauce,set aside.In a large bowl,combine romaine,spinach and turkey.
• 2. Just before serving,toss with the mayonaise mixture. Top with pear slices,pecans and onion.
• 3. Garnish,if desired,with dried cranberries.

TURKEY-CRANBERRY BACON RANCH PASTA SALAD

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• In large bowl, combine Seasoning mix from packet and mayonnaise. Stir in turkey, celery, cranberries and cheese until well mixed. Stir in cooked pasta. Transfer to serving dish. Top with almonds.

TURKEY SPINACH SALAD WITH CRANBERRY-RASPBERRY DRESSING

Steps:

• In a blender, combine the cranberry sauce, vinegar, jam and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until chilled., To serve, combine the spinach, half of the kiwi, 1/2 cup raspberries and cranberry sauce in a large bowl. Add 1/2 cup dressing; toss to coat. Transfer to a serving platter. Arrange the turkey, macadamia nuts and remaining fruit over top; drizzle with remaining dressing. Serve immediately.

CRANBERRY-TURKEY SALAD

Steps:

• Heat Classic Cranberry Sauce and orange juice in 1-quart saucepan over low heat, stirring occasionally, just until warmed; remove from heat.
• Arrange salad greens, turkey and orange segments on 4 individual serving plates. Drizzle cranberry dressing over salads.

CRANBERRY TURKEY BURGERS WITH ARUGULA SALAD

Steps:

• Preheat oven to 375°. Combine first 10 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties; transfer to a greased baking sheet. Bake for 12 minutes. Heat broiler; broil until a thermometer inserted in burgers reads 165°, about 5 minutes. , Meanwhile, toss arugula with oil. Drizzle with honey; toss to combine. Top salad with turkey burgers.

TURKEY CRANBERRY PASTA SALAD

Steps:

• Cook pasta according to package directions, drain well, and set aside.
• Chop turkey and set aside.
• In a small skillet, heat the oil on low and toast the almonds for 3 minutes. Set aside.
• In a large bowl, combine all ingredients; toss to mix well. Salt and pepper to taste.
• Serve at room temperature or refrigerate until ready to serve, up to 24 hours.