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Turkey and Cranberry Salad (for sandwiches, crackers, etc.)

This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley

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Hi guys, it’s Robin again! And I have the perfect thing for you to whip up this week for lunch, snacks, etc., especially if you are having turkey again for Christmas or have leftover turkey in your freezer from Thanksgiving. But if you don’t have extra turkey, I promise you’ll want to run to the store and grab your favorite type from the store. Even deli meat (which is what I photographed here) is incredibly delicious! And EASY!


I made up this recipe when I was making brunch for a group of 50 women from the ages of 18-70, several years ago. We were gathering together to get our craft on, so of course we needed something good to munch on. The brunch was towards the beginning of November so I remember thinking that this whole Turkey and cranberry mixture was perfect for the time of year, and mmmmm, it was! (But I won’t tell if you eat this in March — because it’s delicious all year round!) But the turkey with the cranberry and then the crunch of the celery with the soft Wensleydale cheese — AMAZING!!




At this particular brunch, I actually created a Crepe Bar with a whole variety of fillings and this was one of the savory fillings. So consider eating this wrapped up in a fresh crepe, because — yum! (I think I remember making crepes til 2am the night before for this large crowd of crafting women, but it was very worth it!) But, as you can see pictured here, it is fantastic inside of a soft chewy roll, but also delicious with crackers, atop a plate of salad greens, etc.


And if you remember from a few posts in the past, I’m not a huge mayonnaise fan but consider spreading a bit on your bread to add a bit a creaminess and “moisture” to it. However, Wensleydale is a pretty moist cheese, so it’s still perfectly delicious without any type of dressing.




So, in case you’re needing a really simple something for holiday guests this week, this is perfect!


Gather your ingredients first —


Ingredient List:

  • 16 oz Turkey
  • 2 stalks Celery
  • 2 ½ cup crumbled Wensleydale Cheese with Cranberries
  • 1/3 cup Dried Cranberries
  • Fresh ground pepper to taste
  • mayonnaise (optional)


Initially, I used a hunk of pre-cooked piece of turkey breast. It was oven roasted and had great flavor. But I have also used deli meat several times (which is also what I’ll show you here) and it turns out just as delicious. Just be sure that it actually has meat fibers to it and isn’t a compressed meat-like substitute, like bologna. Yuck.



And because I was creating this mixture to place inside a crepe, I wanted it cut into really small pieces so that when someone cut into their crepe with a fork it would cut well and not pull out a huge hunk of meat on the fork leaving nothing left inside the rest of the crepe. But, I actually like the chopped texture in sandwiches too… go on and chop it up (like you would for bacon bits)! Chop up the celery the same way.



I like this Wensleydale Cheese with cranberries for this salad because all of the cheese will have a hint of cranberry and sweetness to it. But it also has a great texture, is soft, and very moist. Don’t let it fool you though, because even though it looks like feta, it doesn’t dry out your tongue like feta.


All you have to do to get the crumbles is scrape the hunk with a fork and it comes off in crumbles like this.


Place everything in your bowl and mix it all up.



Now, real quick, I prefer fresh ground pepper over the pepper you buy already ground. Fresh ground pepper is more robust and the taste is slightly different. So I really don’t have already-ground-pepper hanging around for that reason. I just add enough ground pepper to the recipe to actually see and taste it….but I didn’t give you an exact measurement in case you’re using pre-ground pepper or if you like more/less of a pepper taste in your food. Experiment!


Store covered in the fridge until ready to serve on a bun, inside a crepe, with crackers, on a salad, etc. (And remember, if mayonnaise is your thing, go ahead and add that to your bread!)




Happy eating!





Turkey and Cranberry Salad — Recipe Card

makes approx 4 cups of salad

  • 16 oz Turkey
  • 2 stalks Celery
  • 2 ½ cup crumbled Wensleydale Cheese with Cranberries
  • 1/3 cup Dried Cranberries
  • Fresh ground pepper to taste
  • mayonnaise (optional)

Chop your turkey (turkey breast portion or deli meat) into small pieces. Do the same with your celery. Crumble your cheese with a fork. Add the first 4 ingredients to a medium bowl and mix well. Add desired amount of fresh pepper. Store covered in the fridge until ready to serve on a bun, inside a crepe, with crackers, on a lettuce, etc. (Spread optional mayonnaise on bread, if desired.)




Robin has contributed 33 articles on since May 6, 2014.

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Hi, I'm Ashley

Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!

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