Leftover Turkey Salad with Cream Cheese and Pomegranates
After Thanksgiving, I like to reinvent my leftover turkey in a cold salad because I'm not a fan of reheated turkey. This spread is so delicious and makes a great grazing platter for house guests!
In a large bowl, mix together the softened cream cheese, mayo, lemon zest and celery seed until smooth.
Add turkey and celery, then season with salt and pepper to taste.
Finially, add pomegranates seeds and gently fold in to turkey salad.
Notes
I prefer white meat turkey for this salad, but dark meat is okay too.
These Crunchmaster multigrain crackers are so good with this recipe. They are gluten free and have a nutty flavor that goes really well with a cheesy spread!