Turkey-Stuffing Salad

This fresh, fun salad from F&W’s Kay Chun combines turkey and croutons with celery, apple, fennel and parsley.

  • Total Time:
  • Servings: Serves 6

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  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 3 cups (3/4 pound) chopped roast turkey
  • 3 celery ribs, thinly sliced
  • 1 small fennel bulb, trimmed and very thinly sliced
  • 1 Fuji or Honeycrisp apple, peeled and chopped
  • 1 cup parsley leaves
  • Kosher salt
  • Pepper
  • Croutons, for garnish

How to make this recipe

  1. In a large bowl, whisk the mustard with the lemon juice and olive oil. Add the turkey, celery, fennel, apple and parsley, season with salt and pepper and toss to coat. Transfer to a platter and top with croutons.

Contributed By Photo © Christina Holmes Published November 2014

460519 recipes/turkey-stuffing-salad 2014-10-16T23:29:41+00:00 Kay Chun fall|winter|dinner-party|thanksgiving|appetizers-starters|salads|6|basic-easy|fast|healthy|weeknight-dinner november-2014 recipes,turkey-stuffing-salad 460519

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