Leftover Turkey Salad Sandwiches with Yogurt (Thanksgiving)

  • Makes: 4 Servings
  • Prep Time: 20 min

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Ingredients

3 cups cooked turkey breast, cubed or chopped
½ cup Bellwether Farms A2 Yogurt
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Zest of 1 lemon
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
2 celery stalks, diced
¼ cup shallot or red onion, finely diced
½ cup dried cranberries
½ cup chopped pecans or walnuts
¼ cup chopped fresh parsley or dill

Directions

In a small bowl, whisk together Bellwether Farms A2 Yogurt, mayonnaise, Dijon mustard, lemon juice, lemon zest, garlic powder, salt, and pepper until smooth and well combined.

In a large mixing bowl, combine the cooked turkey, diced celery, shallot (or red onion), dried cranberries, and chopped pecans. Pour the yogurt dressing over the turkey mixture and toss gently until everything is well coated.

Stir in the chopped parsley or dill.

Serve the turkey salad chilled or at room temperature. Optional: serve on lettuce leaves, in dinner rolls, or as a sandwich filling.

Enjoy!

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