Cranberry Turkey Salad Recipe
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Cranberry Turkey Salad Recipe

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This recipe is most treasured because it's from my husband's grandmother. A savory turkey salad is cleverly topped with cranberry-raspberry gelatin for an eye-catching dish. —Kim Kirven, Wadsworth, Ohio
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12-15 servings


  • 1 package (3 ounces) lemon gelatin
  • 2 cups boiling water, divided
  • 2 cups cubed cooked turkey or chicken
  • 4 celery ribs, chopped
  • 8 ounces process cheese (Velveeta), cubed
  • 1 cup chopped almonds
  • 3 hard-boiled large eggs, chopped, optional
  • 1 cup Miracle Whip
  • 1 cup heavy whipping cream, whipped
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion salt
  • 1 package (3 ounces) raspberry gelatin
  • 1 can (14 ounces) whole-berry cranberry sauce

Nutritional Facts

1 piece: 379 calories, 27g fat (8g saturated fat), 51mg cholesterol, 460mg sodium, 25g carbohydrate (19g sugars, 2g fiber), 12g protein.


  1. In a bowl, dissolve lemon gelatin in 1 cup of boiling water; refrigerate for 1 hour or until slightly thickened. Beat for 1 minute on high speed. Stir in turkey, celery, cheese, almonds, eggs if desired, Miracle Whip, cream, salt and onion salt. Spread evenly into a 13-in. x 9-in. dish. Cover and refrigerate until firm, about 2 hours.
  2. Dissolve the raspberry gelatin in remaining boiling water; stir in cranberry sauce until melted and blended. Spoon over turkey mixture. Refrigerate for 2 hours or until set. Cut into squares. Yield: 12-15 servings.
Originally published as Cranberry Turkey Salad in Holiday & Celebrations Cookbook 2002 , p143

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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[email protected] User ID: 5774466 134578
Reviewed Apr. 28, 2011

"Absolutely loved it!! Didn't and wouldn't change anything. A great way to use up leftover turkey or chicken. Would be great for a brunch.... Thanks!!"

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