Start by gathering all your ingredients. You’ll need the cooked turkey, chopped celery, cranberries, red onion, mayonnaise, Dijon mustard, fresh dill, and some salt and pepper. Having everything ready helps streamline the process.
In a large bowl, combine the cooked turkey and chopped celery. Make sure the turkey is shredded or cut into bite-sized pieces to make it easier to mix.
Add the cranberries and chopped red onion to the bowl. The sweetness of the cranberries pairs beautifully with the savory turkey and gives a nice contrast to the crunchy celery.
In a separate small bowl, mix together the mayonnaise and Dijon mustard. This will be your creamy dressing that holds everything together. Adjust the quantities based on how creamy you like your salad.
Pour the dressing over the turkey mixture. Use a spatula to gently fold the ingredients together. Be careful not to mash the turkey or celery too much; you want to keep a bit of texture.
Once everything is mixed well, sprinkle in the fresh dill, salt, and pepper. Taste the mixture and adjust the seasonings as needed. This is your chance to make it just right!
Cover the bowl with plastic wrap and refrigerate the salad for at least an hour. This allows the flavors to meld beautifully.
When you’re ready to serve, give it a quick stir and taste again for seasoning. You can enjoy it on its own or serve it on bread or wraps. It’s incredibly versatile!
Leftover salad can be stored in an airtight container in the refrigerator for up to six days. Just keep in mind, the longer it sits, the softer the celery will become.
