Curried Turkey Salad ~ a perfect Thanksgiving leftovers recipe |
Print Recipe

Alea's Curried Turkey Salad

Prep Time10 mins
Cook Time10 mins
Servings: 6 persons


  • 2 cups leftover turkey, cubed
  • 1 large sweet potato or yam, cubed
  • 2 cups cooked rice ( I usually use leftover rice)
  • 1 apple, cut into bite size pieces
  • 2 stalks celery, diced
  • 1 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 3 green onions, thinly sliced
  • 3/4 cup plain yogurt (or 6 oz. container)
  • 1 tablespoon honey (or sugar)
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon ground ginger


  • Place cubed sweet potatoes or yams in a double boiler and steam for 8 minutes or until just fork tender. Be careful not to over cook.
  • In a large bowl, combine turkey, rice, yams, apple, celery, onions, cranberries, and pecans.
  • In a small bowl, mix together yogurt, honey, curry, and ginger.
  • Pour dressing over the salad and stir until thoroughly combined. Refrigerate for at least 2 hours.
  • Serve on a bed of greens.