Leftover Essentials: Turkey Salad Tomatoes

Andy Anderson !


Leftover turkey? No worries, just make a few of these and your guests will love you. I am using turkey; however, you could use chicken, or anything you think will work.

So, you ready… Let’s get into the kitchen.


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15 Min
No-Cook or Other



  • 2 large
    tomatoes, i like beefsteak

  • 8 oz
    cooked turkey (light, dark, or a combination), chopped
  • 1 - 2 Tbsp
    dried cranberries
  • 1/4 tsp
    brown mustard, i prefer grey poupon
  • 1/4 tsp
    salt, kosher variety or to taste
  • 1/4 tsp
    white pepper, freshly ground, or to taste
  • 1/4 c
    mayonnaise, plain variety
  • 2 tsp
    lemon juice, freshly squeezed
  • 1/8 c
    celery, finely chopped
  • 1 - 2 Tbsp
    walnuts, chopped

How to Make Leftover Essentials: Turkey Salad Tomatoes


  2. Additional items to kick up your turkey salad:
    • Hard-boiled egg, chopped
    • Green, or black olives, chopped
    • Dill or sweet pickles, chopped
    • Bell peppers, chopped
    • Capers
    • Blue cheese
    • Cayenne pepper, for kick
    • A touch of honey, for sweet
    Have fun with it.
  3. Gather your ingredients (mise en place).
  4. Add the salad ingredients to a bowl.
  5. Toss together, and place into the fridge until needed.
  6. Chef’s Note: The turkey salad will last 3 – 4 days in the fridge, if tightly wrapped; however, because of the mayo, it will not freeze.
  7. Take the tomatoes, turn it up-side-down and, using a sharp knife, cut into six pie-shaped wedges. Do not cut all the way through.

    Gently spread the wedges apart. then sprinkle in a bit of salt and pepper, and a squeeze of fresh lemon juice.
  8. Add a scoop of the turkey salad into the tomato, and tenderly push to fill.
  10. Add a dollop of honey to the top (optional) and serve cold. Enjoy.
  11. Keep the faith, and keep cooking.

Printable Recipe Card

About Leftover Essentials: Turkey Salad Tomatoes

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy Healthy

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