Recipes Ingredients Meat & Poultry Turkey Recipes Turkey-and-Watercress Salad Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 14, 2020 Rate PRINT Share Close Photo: Julia Gartland Prep Time: 15 mins Total Time: 1 hr 5 mins Yield: 4 to 6 Serves Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for a tasty salad. Cook Mode (Keep screen awake) Ingredients Kosher salt and freshly ground pepper 1 ¼ cups farro 1 ½ teaspoons Dijon mustard ¼ cup cranberry sauce 3 tablespoons white-wine vinegar ¼ cup extra-virgin olive oil 2 cups shredded cooked turkey 2 stalks celery, chopped, plus ¼ cup leaves 2 cups watercress (from 1 bunch), tough stems removed Directions In a medium saucepan, bring 6 cups water to a boil. Add 2 teaspoons salt and farro; cook until tender, 18 to 20 minutes. Drain and let cool completely, about 1 hour. Meanwhile, whisk together mustard, cranberry sauce, and vinegar. Season with salt and pepper. Whisk in oil. Toss farro with turkey, celery, celery leaves, and 1/3 cup dressing. Just before serving, fold in watercress and season with more salt and pepper. Serve, with remaining dressing on the side. Cook's Notes This recipe should work with any cooked cranberry sauce that contains a bit of sugar. Originally appeared: Martha Stewart Living, November 2017 Rate It PRINT