Leftover Thanksgiving Turkey Love: My Curried Turkey Salad Recipe

The last of Thanksgiving Turkey 2025 Madras curry Turkey Sandwich with avocado on Dave’s killer Bread.

Leftover Thanksgiving Turkey Love

Every year after Thanksgiving, kitchens across America face the same challenge: what do we do with all this leftover turkey? We enjoyed the feast, we sent everyone home with a plate, and yet — the fridge is still full. Throwing it out would be wasteful and, honestly, irresponsible.

As a chef, one of my core beliefs is respecting the ingredients we already have. Food waste is expensive, unnecessary, and avoidable with just a little creativity. Today, I wanted something bright, fresh, and energizing — far from the heavy holiday flavors — so I created this Curried Thanksgiving Turkey Salad, and it truly hit the spot.

The Madras curry powder gives the dish warmth and depth. The walnuts bring crunch, the currants add gentle sweetness, and the lemon juice brightens everything. It's a perfect balance of savory, creamy, tangy, and aromatic — and it transforms leftover turkey into something completely new.

Serve it as a sandwich (with sliced avocado like I did), spoon it into butter lettuce cups, or enjoy it with multi-grain crackers. No matter how you plate it, you’ll feel good knowing you saved great food from going to waste.

Curried Thanksgiving Turkey Salad

This recipe is adapted straight from my own home kitchen the weekend after Thanksgiving.

Ingredients

• Small-diced red onion

• Small-diced celery with leaves included

• ½ jalapeño, fine-diced

• 1 Persian cucumber, small-diced

• Chopped leftover cooked turkey meat

• ½ cup chopped walnuts

• ½ cup dried currants or raisins

• 2 tbsp mayonnaise

• 2 tbsp sour cream

• 1 tbsp honey or agave

• ½ tbsp fresh lemon juice

• 1 tbsp Madras curry powder

• 2 tbsp water (to bloom the curry powder)

• Salt and pepper to taste

Instructions

1. In a medium mixing bowl, combine the diced turkey, onion, celery, jalapeño, and cucumber.

2. Add the mayonnaise, sour cream, honey (or agave), and lemon juice.

3. In a small dry stainless steel sauté pan, lightly toast the Madras curry powder over medium-low heat until fragrant — about 20–30 seconds.

4. Turn off the heat and add the water to “bloom” the curry powder. This step opens up deeper flavor and aroma.

5. Add the bloomed curry to the bowl along with the walnuts and currants.

6. Season with salt and pepper, then mix everything thoroughly until creamy and well-combined.

7. Serve on toasted bread with lettuce and sliced avocado, spoon over greens, or enjoy with your favorite crackers.

🌿 Chef Notes & Pro Tips

Toast the curry: This step makes a huge difference. Heating spices unlocks their essential oils and intensifies flavor.
Use whatever turkey you have: Dark meat adds richness, but white meat works beautifully too.
Walnut alternatives: Try pecans, cashews, or even pistachios.
Currants vs. raisins: Either works, but currants offer a lighter, more delicate sweetness.
Make it lighter: Swap half the mayo for Greek yogurt.
Serving ideas: Sandwiches, wraps, lettuce cups, grain bowls, or avocado toast (my go-to today).

🧊 Storage Tips

• Store in an airtight container for up to 3 days.

• Add a squeeze of lemon and a pinch of salt just before serving to refresh the flavors.

• If the salad tightens up in the fridge, mix in a small splash of water or lemon juice.

❤️ Final Thoughts

This Curried Thanksgiving Turkey Salad is more than just a recipe — it’s a reminder that great food doesn’t need to be complicated or wasteful. With a few pantry staples and a little creativity, leftovers can become the best meal of the weekend.