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Leftover Turkey Cobb Salad Stack

By November 22, 2016November 26th, 2023Holiday Recipes, Soup and Salads

Leftover Turkey Cobb Salad Stack

Oh my word! We received the most beautiful pasture-raised turkey from Butcherbox!

It was so huge we had to find ideas to make leftovers with all the extra turkey and that’s where the ides for the “leftover Turkey Cobb Salad Stack” comes in.

Click HERE to save time and get a the CURRENT Butcherbox Deal!

Leftover Turkey Cobb Salad Stack

Turkey isn’t a protein that I would usually make. Growing up I always found it dry and bland. But you know what? Every recipe I found to make roast turkey called for only 4 tablespoons of butter. HUH?! This turkey was HUGE! No way only 4 tablespoons of butter was going to make this baby taste good! I used a ton of butter and made an amazing bacon gravy with the drippings. I’d like to tell you I ate the heart and liver, but I didn’t… I gave it to our precious puppy, O’hana.

Leftover Turkey Cobb Salad Stack

I often have my best recipe ideas when I am hunting in my bow stand. Something that came to me was, I love Cobb salads! I also love to make food cute! So I found a ring that I could stack my Cobb salad ingredients in and made a fun tower of creamy yummy goodness!

Leftover Turkey Cobb Salad Stack

Leftover Turkey Cobb Salad Stack

Maria Emmerich
Course Dairy Free, Nut Free, Poultry
Cuisine American
Servings 6
Calories 513



  • 2 large hard-boiled eggs diced
  • ¼ cup Primal Kitchen Mayo
  • Fine sea salt and fresh ground black pepper to taste
  • 1 cup guacamole
  • 1 cup diced leftover turkey
  • 4 strips sugar free bacon diced and fried until crispy
  • 1 cup chopped romaine lettuce
  • 4 tablespoons blue cheese crumbles omit if dairy-free
  • Snipped fresh chives for garnish
  • Dairy Free Ranch Dressing for drizzling


  • Make the ranch dressing. Click HERE.
  • In a medium-sized bowl, combine the hard-boiled eggs, mayonnaise, and salt and pepper to taste.
  • To serve, place ¼ cup of the guacamole in the center of a small serving plate and spread into a thick 3- to 4-inch circle. Mound the guacamole with 1/4 cup of the diced turkey, followed by 2 tablespoons of the bacon pieces, 1/4 cup of the chopped romaine, one-quarter the of the egg salad mixture, and a tablespoon of blue cheese crumbles, if using. Repeat with the remaining ingredients to make a total of four salads. Serve all with a drizzle with the dressing and sprinkling of fresh chives.


Calories: 513 | Fat: 49.5g | Protein: 12g | Carbohydrates: 5g | Fiber: 2.8g | P:E Ratio: 0.2

If you would like to find more tasty recipes like this, check out my new website Keto-adapted.com where you can make your own meal plans, get support from me as well as weekly group meetings on Sunday afternoons!

Click HERE to get started!

Leftover Turkey Cobb Salad Stack

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Oh wow why haven’t I ever thought about using mayo with bone broth to make a dressing?!

  • Donna B says:

    That looks delicious. I have never been a big fan of turkey either. Unless it’s smothered in mayo I’ve always found it a little boring. This year I’ve decided to smoke my turkey. Keeping my fingers crossed it turns out well. Happy Thanksgiving. 🦃

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