- 1 cup whole cranberries
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons white sugar
- 3/4 cup cashew halves
- 6 cups chopped cooked turkey
- 2 celery ribs, diced
- 3/4 cup mayonnaise, or to taste
- 2 tablespoons applesauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground dried sage
- 1/4 teaspoon dried thyme
- ground black pepper, to taste
- Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
- Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
- Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.
05/12/2018
recipepes.com
Festive Fall Turkey Salad, recipe
PT15M
PT1H
5
455 calories
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