Do you have any other recipes or tactics for using up Thanksgiving leftovers? Please share below!
Recipe: Turkey and Wild Rice Salad
Prep Time: 10 min(s)
Cook Time: 60 min(s)
Total Time: 1 hour and 10 min(s)
A tasty way to reuse leftover Thanksgiving turkey.
1 cup wild rice blend, such as Lundberg’s
1 cup cooked turkey breast, chopped
1 cup sliced celery (about 2 stalks)
¼ – ½ cup thinly sliced scallions, to taste
½ cup dried cranberries or ½ - ¾ cup cranberry sauce, to taste
¼ cup light balsamic vinaigrette dressing (or use equal parts olive oil and balsamic vinegar)
½ cup pecans, lightly toasted and coarsely chopped
Salt and black pepper to taste (optional)
Prepare the rice according to the package directions, using water or leftover chicken broth.
In a medium serving bowl, combine the turkey, celery, scallions and cranberries or cranberry sauce. When the rice is cooked, combine it with the ingredients in the bowl. Stir in the vinaigrette dressing.
Refrigerate the salad for at least 15 minutes and up to 2 days. Just before serving, stir in the pecans.