One-Pot Turkey Salad Recipe for Quick Weeknight Meals

Quick and easy turkey salad made at home with simple ingredients in about 10 minutes. This creamy salad combines mayonnaise and sour cream with leftover shredded turkey, crisp celery, and onions for a flavorful, satisfying sandwich filling or light meal.

This turkey salad is an excellent way to use leftover holiday turkey. It comes together quickly, keeps well in the refrigerator for a few days, and is versatile enough to serve on croissants, bread, wraps, or on a bed of greens. The dressing is rich but balanced with fresh herbs and crunchy vegetables for texture.

Key ingredients

• Mayonnaise – Full fat gives the best flavor and texture.
• Sour cream – Adds extra creaminess and a slight tang.
• Garlic powder – Use garlic powder, not garlic salt, to control sodium.
• Salt and pepper – Season to taste.
• Sugar – A small amount brightens the dressing.
• Dijon mustard – Provides depth and a little sharpness.
• Onions – Finely chopped red, yellow, or white onion all work.
• Green onions – Thinly sliced for mild onion flavor and color.
• Celery – Finely chopped for crunch and freshness.
• Dill – Fresh dill adds a fragrant, herbaceous note.
• Parsley – Fresh parsley brightens the salad.
• Turkey – Shredded leftover turkey is ideal; cool meat preserves the vegetables’ crunch.

Variations

• Ground turkey – Cooked, crumbled ground turkey can be used instead of shredded meat.
• Turkey taco salad – Add chili powder or a Mexican seasoning blend for a taco-inspired twist.
• Smoky flavor – Use shredded smoked turkey or stir in a few drops of liquid smoke.
• Pasta salad – Mix in small pasta (rotini, macaroni, elbow) to make the salad heartier.
• Grapes or cranberries – Add halved grapes or dried cranberries for sweet-tart contrast.
• Apples – Diced apples add crunch and sweetness; keep the pieces small for balanced bites.
• Nuts – Chopped pecans, walnuts, or cashews add a satisfying crunch.
• Dressings and add-ins – Substitute Greek yogurt for some mayo to lighten the dressing, or mix in ranch dressing for a different profile.
• Cheese and toppings – Fold in shredded mozzarella or parmesan, or top sandwiches with lettuce, tomato, or pickles.
• Spicy – Add red pepper flakes, cayenne, or a dash of hot sauce to taste.

How To Make Turkey Salad From Scratch?

1. Prepare the dressing – In a large bowl combine mayonnaise, sour cream, garlic powder, salt, pepper, sugar, and Dijon mustard. Stir until smooth.
2. Add vegetables and herbs – Fold in the finely chopped celery, onions, green onions, dill, and parsley until evenly distributed.
3. Combine with turkey – Add shredded, cooled turkey and mix until the meat is fully coated with the dressing.
4. Serve – Spoon the turkey salad into croissants, sandwich bread, wraps, or serve on a bed of lettuce. Enjoy immediately or chill for later.

What To Serve With Leftover Turkey Salad Sandwich Recipe?

• Classic sides like potato chips, fries, or baked sweet potato fries complement the sandwich nicely.
• Pair the salad with simple soups such as lentil, carrot-ginger, curried butternut squash, or split pea soup for a warming meal.
• This turkey salad also makes a great filling for croissants, wraps, tortillas, or even served atop a green salad.

Tips And Techniques

• Use full-fat mayo and sour cream for the richest flavor and creamiest texture, though lighter substitutes like Greek yogurt work if you prefer.
• Adjust ingredients to taste – This recipe is flexible. Increase or reduce herbs, mustard, or sugar to suit your palate.
• Make extra – The salad scales well; double the ingredients to feed a crowd or to have leftovers for sandwiches later in the week.
• Any cooked turkey works – Dark or white meat, breast, thighs, or leg meat can all be used as long as it is fully cooked and cooled.
• Sugar alternatives – Swap granulated sugar for honey or maple syrup if desired.
• Keep the turkey cool – Make sure the turkey is chilled before mixing; warm meat can make the vegetables wilt and lose their crunch.

Recipe FAQs

Storage

• Make ahead – You can prepare the salad up to 3 days in advance and keep it chilled in an airtight container.
• Refrigerate – Store leftovers in a sealed container in the refrigerator for up to 3 days.
• Do not freeze – Freezing is not recommended due to separation of the creamy dressing.
• Best served chilled – The flavors meld after a short chill, but the salad is enjoyable right away as well.

More One Pot Turkey Recipes

• Shredded Turkey Tacos (with Thanksgiving leftovers)
• Turkey Noodle Soup (One Pot)
• Roast Turkey Breast (One Pan)
• Harvest Fall Salad (One Bowl) – a salad that can also use leftover turkey

Recipe

One Pot Turkey Salad

A quick and creamy turkey salad made with simple ingredients. Ready in about 10 minutes and perfect for sandwiches, croissants, or as a cold side.

Prep Time 10 mins

Total Time 10 mins

Course Side Dish

Servings 6 People

Calories 333 kcal

Ingredients

• ½ cup Mayonnaise (full fat)
• ¼ cup Sour cream (full fat)
• 1 teaspoon Garlic powder
• Salt to taste
• Pepper to taste
• 2 teaspoon Granulated sugar
• 2 teaspoon Dijon mustard
• ⅓ cup Celery, finely chopped
• 2 tablespoon Onions, finely chopped (red, yellow, or white)
• 2 tablespoon Green onions, thinly sliced
• 1-2 teaspoon Dill, fresh and finely chopped
• 1-2 teaspoon Parsley, fresh and finely chopped
• 4 cups Leftover turkey, shredded

Instructions

• In a large mixing bowl, whisk together mayonnaise, sour cream, garlic powder, salt, pepper, sugar, and Dijon mustard until smooth. Stir in the finely chopped celery, onions, green onions, dill, and parsley.
• Add the shredded turkey and mix until the turkey is evenly coated with the dressing.
• Serve immediately in a sandwich, croissant, wrap, or on greens, or chill before serving for a crisper texture.

Notes

• Follow the tips provided above for best results: use chilled turkey, adjust seasonings to taste, and consider substitutions like Greek yogurt to lighten the dressing.
• Store leftovers in a sealed container in the fridge for up to 3 days.

Nutrition

Calories: 333 kcal
Carbohydrates: 3 g
Protein: 27 g
Fat: 23 g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 115 mg
Sodium: 247 mg
Potassium: 274 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 157 IU
Vitamin C: 1 mg
Calcium: 31 mg
Iron: 1 mg

Nutritional information is an estimate calculated by an automated tool and should be used as a guideline only.

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