Just The Recipe - Turkey Salad Sandwiches with Red Grapes

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Considerations

Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

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Turkey Salad Sandwiches with Red Grapes

Created by Chuck,

Description

These tangy sandwiches are a great way to use leftover turkey.

Ingredients

At a glance

Cuisine

Course/Meal

Main Ingredient

Cooking Method

Difficulty

Serves

1/2 cup pecans
4 cups turkey, diced, cooked
1 cup red grapes, halved if large
1 cup celery, diced
1/4 cup green onion, sliced
2 tablespoons fresh tarragon, chopped
3/4 cup mayonnaise
salt and pepper
4 tablespoons cranberry sauce, optional
4 submarine rolls

Methods/steps

Heat the oven to 350 degrees.

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

Place 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.)

Spread 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.

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