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Leftovers, Sandwiches

Turkey salad sandwich with tarragon and red grapes

Turkey salad sandwich with tarragon and red grapes
Luis Sinco / Los Angeles Times

Most people love the day after Thanksgiving for shopping or football games, but I love it for turkey sandwiches. This version of turkey salad is easy enough; just toast some nuts, chop some celery and green onions, mix it with ... Read more

Active Work and Total Preparation Time: 25 minutes | Serves 4
  • 1/2 cup pecans
  • 4 cups diced cooked turkey
  • 1 cup small red grapes, cut in half if large
  • 1 cup diced celery
  • 1/4 cup sliced green onions
  • 2 tablespoons chopped fresh tarragon
  • 3/4 cup regular or low-fat mayonnaise
  • Salt, pepper
  • Cranberry sauce, optional
  • 4 rolls or 8 slices whole-grain bread

Step 1Heat the oven to 350 degrees.

Step 2Place the pecans on a rimmed baking sheet and bake until lightly browned, 8 to 10 minutes. Let them cool, then chop.

Step 3Place the turkey, grapes, celery, pecans, green onions and tarragon in a large bowl. Stir in the mayonnaise and mix well. Add salt and pepper to taste. (If you're making this ahead, add the green onions right before serving.)

Step 4Spread a thin layer of cranberry sauce on one side of the rolls or bread, then add the turkey salad. Top with the roll half or another slice of bread, cut into halves and serve.

Note: Combine equal parts nonfat yogurt and mayonnaise as a lower-fat substitute for the 3/4 cup mayonnaise.

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