One Pot Turkey Salad: Easiest Perfect Weeknight Dinner!

One pot turkey salad, a dish born from the need for comfort and speed, is a recipe I often find myself turning to on busy weeknights. It's more than just a quick meal; it's a reminder of my grandmother's resourcefulness in the kitchen and how she could create something truly satisfying from simple ingredients. Taking leftover turkey and transforming it into a creamy, flavorful one pot turkey salad feels like a culinary hug.

This recipe represents my journey with gotastyrecipes.com: simple, approachable food that brings people together. It's a perfect example of how delicious and comforting a meal can be without demanding hours in the kitchen.

Why You Will Love This one pot turkey salad Recipe

This one pot turkey salad recipe is all about convenience. Everything cooks together in one pot, minimizing cleanup and maximizing flavor. It’s perfect for using leftover turkey after Thanksgiving or any time you crave a comforting and hearty meal without fuss.

Picture this You arrive home after a long day, craving something warm and satisfying. In under 30 minutes, you can be enjoying a creamy, flavorful turkey salad made entirely in one pot. No mountains of dishes, no complicated steps, just simple, delicious food. We also have options to check out in articles such as the One Pot Turkey Stew!

What makes this recipe special is its versatility. You can customize it with your favorite vegetables, herbs, and spices. It's also a great way to introduce new flavors to picky eaters, as the creamy sauce tends to please even the most discerning palates. It's a delightful, easy dinner and one of the simplest yet heartiest recipes you'll ever try!

Ingredients Needed for This one pot turkey salad Recipe

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup uncooked pasta (rotini, penne, or shells work well)
• 2 cups cooked turkey, cubed
• 1 cup frozen peas
• 1/2 cup mayonnaise
• 1/4 cup milk
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: fresh parsley, chopped, for garnish

How to Make This one pot turkey salad Recipe

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant. Be careful not to burn the garlic.
3. Pour in the chicken broth and bring to a boil.

4. Stir in the uncooked pasta and reduce the heat to a simmer. Cover the pot and cook according to the pasta package directions, usually around 8-10 minutes, or until the pasta is tender.
5. Stir in the cubed cooked turkey and frozen peas. Cook for 2-3 minutes, until the peas are heated through and the turkey is warmed. If you are a fan of quick turkey cleanup, feel free to check out our One Pot Turkey Tacos recipe.
6. In a small bowl, whisk together the mayonnaise, milk, Dijon mustard, lemon juice, salt, and pepper.
7. Pour the mayonnaise mixture into the pot with the turkey and pasta. Stir well to combine and coat everything in the creamy sauce.

8. Taste and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to your preference.
9. Garnish with fresh parsley, if desired.
10. Serve immediately and enjoy your delicious one pot turkey salad.

How to Serve This one pot turkey salad Recipe

This one pot wonder is fantastic on its own as a comforting lunch or dinner. For a heartier meal, serve it alongside a slice of crusty bread or a simple green salad.

Consider topping it with a sprinkle of shredded cheese or a dollop of sour cream for added richness. For a bit of crunch, add a handful of croutons or crushed crackers.

Plating is simple: just ladle the creamy turkey salad into bowls and garnish with fresh parsley or a lemon wedge. It is truly one of our favorite meals. It is almost always a hit, unlike our One Pot Beef Casserole.

How to Store This one pot turkey salad Recipe

For refrigeration, allow the turkey salad to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezing is not recommended, as the mayonnaise can separate and become watery when thawed.

To reheat, gently warm the turkey salad in a saucepan over low heat, stirring occasionally. You can also microwave it in short intervals, stirring in between, until heated through. Add a splash of milk or broth if needed to loosen the sauce.

Tips to Make This one pot turkey salad Recipe

Feel free to substitute the chicken broth with turkey broth for a richer flavor. You can also swap out the pasta for rice or quinoa.

Remember to chop all your vegetables into uniform sizes so they cook evenly. For success, do not overcook the pasta, as it will become mushy in the sauce.

A common mistake is adding the mayonnaise mixture to a boiling pot. Make sure to reduce the heat to a simmer before adding the mayonnaise to prevent it from curdling. To make the recipe foolproof, measure out all your ingredients.

Helpful Notes for This one pot turkey salad Recipe

Use leftover Thanksgiving turkey, rotisserie turkey, or even deli turkey in this recipe. Any cooked turkey will work!

Dijon mustard adds a subtle tang to the sauce. If you dislike Dijon, you can use yellow mustard or leave it out altogether.

If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with a tablespoon of cold water to the pot while cooking. Stir until the sauce thickens.

Variation of This one pot turkey salad Recipe

For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the pot while cooking.

In the fall, consider adding roasted butternut squash or sweet potato to the salad for a seasonal twist.

If you’re short on time, use pre cut vegetables to cut down on prep time.

Frequently Asked Questions

One Pot Turkey Salad: Easiest Perfect Weeknight Dinner!

A creamy and comforting one pot turkey salad recipe perfect for using leftover turkey. This easy dish comes together quickly with minimal cleanup!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Main Course
Cuisine: American

Nutrition:

Calories: 350
Protein: 20g
Carbs: 25g
Fat: 20g

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup uncooked rotini pasta
• 2 cups cooked turkey, cubed
• 1 cup frozen peas
• 1/2 cup mayonnaise
• 1/4 cup milk
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large pot. Add onion, carrots, and celery; cook 5-7 minutes.
2. Add garlic; cook for 1 minute until fragrant.
3. Pour in chicken broth; bring to a boil.
4. Stir in pasta; reduce heat to simmer, cover, and cook 8-10 minutes, or until pasta is tender.
5. Stir in turkey and peas; cook 2-3 minutes until heated through.
6. Whisk together mayonnaise, milk, Dijon mustard, lemon juice, salt, and pepper.
7. Pour into the pot; stir well to combine.
8. Taste and adjust seasoning. Garnish with parsley if desired. Serve immediately.

Notes

• Use leftover Thanksgiving turkey, rotisserie turkey, or deli turkey. Any cooked turkey will work!
• Substitute chicken broth with turkey broth for a richer flavor.
• Mayonnaise can be substituted with Greek yogurt for a tangier and lighter dish.
• Add a tablespoon of cornstarch mixed with water to thicken the sauce.