Thanksgiving Leftover Salad

Thanksgiving Leftover Salad

Chef Tom
This salad is a great way to make use of all of your Thanksgiving leftovers.
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Total Time 25 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 396 kcal


  • 4 tablespoons extra-virgin olive oil divided
  • 1 cup leftover bread stuffing
  • ¼ cup cranberry sauce
  • 1 tablespoon cider vinegar
  • 1 teaspoon grated orange zest
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 8 cups mixed salad greens
  • 2 ¼ cups chopped cooked turkey
  • 1 cup roasted vegetables such as carrots, winter squash and/or Brussels sprouts
  • 3 tablespoons dried cranberries


  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add stuffing and cook, stirring, until crisp, 8 to 11 minutes. Set aside.
  • Whisk cranberry sauce, vinegar, orange zest, salt, pepper and the remaining 3 tablespoons oil in a large bowl. Add greens, turkey and roasted vegetables; toss to coat. Sprinkle with the stuffing croutons and dried cranberries.


Calories: 396kcalCarbohydrates: 36gProtein: 16gFat: 22gSaturated Fat: 4gCholesterol: 40mgSodium: 496mgPotassium: 396mgFiber: 4gSugar: 15gVitamin A: 3407IUVitamin C: 24mgCalcium: 44mgIron: 2mg
Keyword salad, thanksgiving
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