It’s the day after Thanksgiving and if you’re anything like us, you chowed down yesterday. The thought of food right now…not so much? Nonetheless, the fridge is full of leftovers and you’ve got to do something with ’em. Easy peasy, lemon squeezy. Keep it simple: turkey salad. It’s great alone, for brunch, on sandwiches, etc. And it’s so easy to make. (It’s also great for those who simply cannot look at another piece of turkey; it’s easily disguised as something else and can be sandwiched between bread).


  • 3 cups turkey (dark and white meat or whatever you’ve got), diced into small, bite-size pieces
  • 1 heaping teaspoon fresh thyme
  • 1 tablespoon + 1 teaspoon Dijon mustard
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt

For a Sandwich:

  • 8 slices bread*
  • 4 large pieces lettuce
  • Red onion rings, optional
  • Thinly sliced tomatoes, optional


This one’s super easy: combine ingredients 1-6 in a bowl. Mix well. Then build your sandwiches with the remaining ingredients and your turkey sandwich. Enjoy!

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