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Turkey Salad with Korean Pear and Celery — The Day After

Recipe: Turkey Salad with Korean Pear and Celery

Summary: A delicate turkey salad is sweetened with Korean pear and currants. Celery and onion add crunch and a mustardy dressing enlivens the whole mix. Leftover Thanksgiving turkey never had it so good!


  • Korean pears [1]1/4 cup light mayonnaise (can use regular)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Pepper
  • 2 cups cooked diced turkey
  • 2 celery ribs, cut into small dice
  • A slice of red onion, cut into very small dice (or you could use several green scallions, chopped)
  • 2-3 tablespoons chopped fresh Italian parsley
  • 1 Korean pear, cored, peeled and cut into medium dice
  • 1/4 cup currants (or use raisins)


  1. Place mayo, vinegar, Dijon and a grinding of fresh black pepper in a large bowl. Whisk to combine into a dressing.
  2. To the bowl, add turkey, celery, onion, parsley, pear and currants. Gently stir everything together, and taste.
  3. Adjust the seasoning as you like, adding more pepper or a pinch of salt if you think it needs it.
  4. Refrigerate for at least several hours, and then serve.
  5. Serves 4.

Quick notes

Saving time: If you don’t have leftover turkey, you may certainly buy rotisserie chicken and chop it up for this salad. It won’t be quite as delicate a taste, but it will still be good!

Preparation time: 15 minute(s)
Number of servings (yield): 4
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★ 1 review(s)