So. I have a giant, barely touched turkey in my fridge. Our Thanksgiving dinner consisted of five people, only three of which actually ate turkey.

We bought a thirteen pound bird.

That’s over four pounds per person. So to say I have a lot of turkey on my hands is a bit of an understatement. I basically have an entire bird to eat myself because Scott doesn’t eat turkey.

I am dying to make bone broth out of the carcass though so I have to come up with good ways to use the actual meat on it. I recently went to a girlfriend’s baby shower and her mom made really good chicken salad, complete with onions and cranberries. Which may seem like a weird combination, but it just works.

The bite from the onion, the crunchy celery, the sweet cranberries and for an added kick – jalapeño. Because I love everything spicy. You can omit if you’d like, but you should probably put your big girl panties on and try it. It’s not overly spicy, just adds a nice kick.


Sweet & Spicy Leftover Turkey Salad


  • 2 cups turkey, chopped
  • 1/2 onion, diced
  • 1 celery stalk, diced
  • 1 jalapeño, diced
  • 1/2 cup dried cranberries
  • 1/2 cup homemade mayo (two eggs yolks in a food processor, 1/2 tsp of apple cider vinegar, salt and pepper, slowly drizzle in one cup of avocado oil)


  1. After you make the mayo, which is easy so don’t be intimidated, set aside.
  2. Chop all the turkey and veggies above.
  3. Toss to combine.


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