Turkey/Chicken Salad Sandwich

I shared with you in my recipe for the pumpkin pudding about how I don’t like to waste food; well after the thanksgiving dinner, I was totally satisfied and done with eating turkey. For the next few days I did not want to think about it so to avoid wasting the leftovers, I pulled the remaining meat off the bones and froze it in a Ziploc bag. A few days ago my turkey craving was back so I thawed my little stash and added some of the leftover vegetables. The only ingredient I added to this recipe which was not part of the thanksgiving dinner was the brown bread. Now unless like me you froze your turkey meat, it is unlikely that you will have any left to make this sandwich since cooked food should only be kept in the fridge for no more than 7 days ( technically today is the last of those seven days since Thanksgiving). So if you do not have any preserved turkey meat you can substitute it with any other kind of poultry such as chicken.

I specifically chose these ingredients because of the different elements they bring to the dish. The celery and the white onion both have a crunchy bite, with the onion offering a beautiful aroma. I also like the freshness of the parsley and the sweetness of the cranberries which contrast the savory turkey. Happy cooking.

 

Ingredients            Prep. Time: 15 min   Yields: 3-4 Sandwiches

8 oz. Turkey meat

1 ½ oz. (1/4) white onions

1 ½ oz. (1) celery stick

½ oz. (bunch) fresh Parsley

2oz. dried cranberries

½ cup mayonnaise

6-8 slices of wheat bread

3 tbs. Vegetable oil (for brushing on skillet)

 

Seasoning (if extra is needed)

Pinch Salt

Pinch Black pepper

 

Method

(1) To make the salad, chop turkey meat into little cubes. Dice onions, chop celery and mince parsley.

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(2) Add turkey and cut vegetables to a bowl and add cranberries. Top with mayonnaise and mix well.

(3) Add seasoning if desired.

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(4) To make the sandwich, heat skillet at medium temp and brush surface with oil.

(5) Brown each side of the slices of bread on skillet. Make sure to brush skillet with oil when you flip the slices.

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(6) When bread is ready, place about 3 to 4 tbs. of salad on the bottom slices and top with other slices. Cut in half and serve immediately.

 

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