Turkey Salad, Cranberry Mayo & Pecans

Serves 8


Turkey Salad

  • 2½ lbs cooked turkey, diced
  • 1 bunch scallions, diced
  • 2 ribs celery, diced small
  • 1 cup toasted pecans
  • 1 cup mayonnaise
  • ⅔ cup Cranberry, Pear & Apricot Sauce
  • dried cranberries (optional for garnish)
  • kosher salt to taste
  • ground black pepper to taste

Cranberry, Pear & Apricot Sauce

  • 1 lb bag of fresh cranberries
  • 1½ cups of granulated sugar
  • ¾ cup apple juice
  • ¾ cup sliced dried apricots
  • 2 fresh pears, peeled & diced
  • ⅔ cup sliced candied ginger
  • 1 tbsp Grand Marnier


Cranberry, Pear & Apricot Sauce with Candied Ginger

  1. Place all of the ingredients except for the Grand Marnier in a heavy lined saucepan. Bring to a boil and let boil until your hear the cranberries starting to pop
  2. Turn the heat down slightly and let the sauce continue to cook for an additional 12 minutes
  3. Remove from the heat and add the Grand Marnier.  Let cool and refrigerate

Turkey Salad

  1. In a medium mixing bowl, place the turkey, scallions, celery and toasted pecans
  2. In a small mixing bowl, stir together the cranberry sauce and mayonnaise until combined
  3. Pour the cranberry-mayonnaise mixture over the turkey and toss to combine well
  4. Season with kosher salt and freshly ground black pepper

Plate & Serve 3 Ways

  1. Open faced on a freshly baked slice of pumpkin or cornbread and topped with some dried cranberries and nuts as a garnish
  2. Serve small spoonfuls inside Belgian endive leaves
  3. Serve on black bread with butter lettuce leaves