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Prep Time10 minutes
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Serv SizeYield 4 servings
A delicious fall turkey sandwich loaded with cranberries, walnuts, celery, and red onions—perfect for using up turkey leftovers!
Ingredients
Directions
After the big holiday feast, there’s always that question of what to do with the extra turkey. Instead of reheating the same plate again, I love turning those leftovers into something fresh and satisfying — like this turkey cranberry walnut salad croissant. The buttery, flaky croissant adds a touch of indulgence, perfectly complementing the creamy turkey salad with its sweet cranberries and crunchy walnuts. It’s a clever way to repurpose roasted turkey into a cozy fall lunch, transforming yesterday’s feast into today’s treat.
Gather the ingredients. Cut 2 cups of cooked leftover turkey into your preferred-sized pieces. Roughly chop 1/4 cup of walnuts and 1/4 cup of celery, then finely dice 1/8 cup of red onion. Rinse the lettuce leaves well and pat them dry so they’re crisp and ready for layering.
Combine diced turkey, cranberries, walnuts, red onions and celery in a bowl.
Add 1/2 to 3/4 cup of mayonnaise to the bowl (I used 3/4 cup in the photos), along with 1/2 teaspoon of seasoning salt and some cracked pepper to taste. Stir until everything is well combined, then chill until ready to serve.
Enjoy!
Conclusion
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