How to make it

  • Cook rice according to package.
  • Combine cranberry sauce, turkey stock, vinegar, salt, pepper and dijon mustard in a small bowl. Gradually add oil stirring constantly with a whisk. Add cranberry sauce mixture, turkey, celery, chives cranberries, parsley to rice mixture; toss gently to coat. Serve over watercress.

People Who Like This Dish 1
Reviews & Comments 3

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  • iamcharmed 4 years ago
    The cranberries give it a little "zip" and a great texture to the salad.
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    " It was excellent "
    elgourmand ate it and said...
    Cranberries? Great touch. May even have to bake a chicken to give this a try. RJ
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  • 22566 4 years ago
    I am Thankful I don't have leftover Thanksgiving Turkey....

    ~but~

    Like your recipe

    ~so~

    Loading up the 12-gage Winchester and tacking some Wild Turkey to go with your Wild Rice. :)

    Nice to see you again.

    Kind Regards

    Joyce
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