Easy Turkey Salad Appetizers
Make this dried cranberry turkey salad from leftover Thanksgiving turkey
Ingredients
- 4 cups cooked turkey, chopped
- ¼ cup sweet onion, minced
- 1 large hard-boiled egg, chopped fine
- 1 cup dried cranberries
- ½ cup almonds, sliced (or slivers)
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- 1/16 teaspoon white pepper
- 30 phyllo shells (2 boxes)
- 1 green onion, chopped (optional)
Instructions
- Cut the turkey into smaller pieces, placing it into a food processor. Process until finely chopped. Move the turkey to a large mixing bowl.
- Place onion, egg, cranberries, and onion into the bowl with the chopped turkey.
- Mix the mayonnaise, lemon juice, salt, and pepper in a bowl to make a dressing. Pour it over the turkey and stir to mix.
- Place the turkey into the phyllo shells. You do not have to thaw them. Sprinkle with chopped green onion and store in the refrigerator.
Notes
Yield
This recipe fills about 30 phyllo shells.Keep the Shells Crispy
Fill the phyllo shells with turkey salad close to serving time to ensure they stay crispy.Nutrition
Calories: 121kcalCarbohydrates: 6gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 26mgSodium: 141mgPotassium: 98mgFiber: 0.5gSugar: 3gVitamin A: 20IUVitamin C: 0.5mgCalcium: 11mgIron: 0.3mg
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