Turkey Salad Sandwiches

5 from 10 votes
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These fresh and delicious Turkey Salad Sandwiches are a post-Thanksgiving classic! Made with leftover turkey, dried cranberries, and celery, they’re the perfect combination of savory and sweet!

Turkey salad served with a croissant.


Creamy and crunchy Turkey Salad makes for amazing sandwiches to go with your favorite sliced bread, croissants, or buns! The crunch of celery pairs wonderfully with the tender turkey, while the dried cranberries add a delightful burst of tartness. These sandwiches are not only a great way to use up Thanksgiving leftovers, but they also make for a quick and satisfying meal any day of the week. Add a cup of soup to the mix, and you can look forward to an awesome lunch or light dinner.  

Why We Love These Leftover Turkey Sandwiches

  • Delicious Use of Leftovers: These sandwiches are a fantastic way to transform Thanksgiving turkey into a new and exciting meal.
  • Flavorful: Combining creamy turkey salad with the crunch of celery and tart cranberries creates an awesome balance of flavors and textures.
  • Convenient: These sandwiches are easy and quick to prepare, making them ideal for busy post-holiday days like Black Friday and Cyber Monday.
leftover turkey salad sandwiches

Ingredients For Leftover Turkey Sandwiches

  • Diced Cooked Turkey: You can also use diced cooked chicken.
  • Dried Cranberries: Add a touch of sweetness and tartness.
  • Celery: Provides a crunchy texture and fresh flavor.
  • Mayonnaise: Gives the salad a creamy consistency and rich taste.
  • Sour Cream: Adds a tangy flavor and creamy texture to the salad.
  • Dijon Mustard: For flavor.
  • Lemon Juice
  • Chopped Fresh Parsley
  • Sugar: Just a hint to enhance the overall flavor profile.
  • Salt & Pepper


Turning basic turkey meat into a sandwich is making the most of your Thanksgiving leftovers, making them easy, quick, and enjoyable.

  1. Start with cutting the cooked turkey meat into cubes, or you can shred it. 
  2. Dice couple stalks of celery and transfer them to a mixing bowl together with the chopped turkey.
  3. Add cranberries to the bowl and stir in mayonnaise, sour cream, mustard, parsley, sugar, and lemon juice; stir until everything is completely incorporated.
  4. Taste and adjust accordingly. Depending on individual taste, you might want to add more mayonnaise to make it creamier. 
  5. Serve over buns or rolls. As a low carb option, leave out the bread and serve this turkey salad on lettuce leaves or over some fresh spring greens.

Recipe Tips And Variations

  • For a creamier texture, feel free to add more mayonnaise or sour cream.
  • For a low-carb version, reduce the cranberries and serve over lettuce wraps or a green salad.
  • Optional mix-ins include diced hard-boiled eggs, grapes, nuts, or red onions for added flavor and texture.
turkey salad in a croissant sandwich.


  • Store the leftover salad in the fridge for up to 3 days. I don’t recommend refrigerating the prepared sandwiches because they will get soggy.
  • To freeze, store the prepared turkey salad in an airtight container or a freezer bag. Keep frozen for up to 2 months. Keep in mind that the texture will change, and once thawed, the salad will be a bit watery. Drain that excess liquid, stir, and see if you might need to add more mayo or sour cream. 

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5 from 10 votes

Turkey Salad Sandwiches

Make these crunchy and delicious turkey salad sandwiches with leftover Thanksgiving turkey, dried cranberries, and celery. 
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6


  • 4 cups diced cooked turkey
  • 1 cup dried cranberries
  • 2 stalks celery,, finely diced
  • cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons sugar
  • salt and fresh ground black pepper,, to taste
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  • Combine all ingredients, except salt and pepper, in a large mixing bowl; mix and stir until completely incorporated.
  • Taste for salt and pepper, and adjust accordingly.
  • Serve the salad over burger buns, croissants, or lettuce wraps.


  • To store, refrigerate the salad, sans bread, in an airtight container for up to 3 days or freeze for a couple of months.
  • If you like a creamier consistency, add more mayonnaise or sour cream.
  • For a lighter, low-carb option, use fewer cranberries and serve the salad over lettuce wraps or a green salad.
  • Optionally, add diced hard-boiled eggs, grapes, nuts, and red onions.


Calories: 290kcal | Carbohydrates: 19g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 360mg | Potassium: 331mg | Fiber: 1g | Sugar: 15g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Beth says:

    This is the best way to use up turkey! Saving this to use this up later in the week!

  2. Vivian @RISVK says:

    Good way to utilize all the leftover in the kitchen

  3. Tisha says:

    Such a great recipe for those left overs. We always have a HUGE amount of left overs!