This is variation of a turkey sandwich recipe I clipped from the LA Times Food Section a few years ago.
½ cup toasted and chopped pecans
3-4 cups diced leftover turkey (white and dark meat)
1 cup red grapes, halved if small, quartered if larger
1 cup diced celery
¼ finely sliced green onions (scallions)
2 tablespoons chopped fresh tarragon
1 cup of regular or low-fat mayonnaise
Salt and pepper
Freshly made pesto
1. Toast the pecans.
2. In a large mixing bowl blend the turkey, grapes, celery, onions, tarragon, mayonnaise, salt, pepper and pecans.
3. Spread the pesto sauce on both bread slices, pile on the turkey salad, and presto, you have a great sandwich.
This will easily make six servings.
If you don’t have a basic pesto recipe:
2 cups basil leaves
¼ cup toasted pine nuts
½ cup freshly grated parmesan
1 garlic glove
1 teaspoon kosher salt
Freshly ground pepper
½ cup extra-virgin olive oil (virgin is fine)
1. Assemble all of the ingredients except the olive oil in a food processor.
2. Process the ingredients while slowly pouring in the olive oil.
The original recipe called for using cranberry sauce as the sandwich condiment. If you like cranberry sauce (which I don’t), have at it.
How was my Thanksgiving, you ask? Quoting from my book, “It was the best turkey I ever prepared.” Everything else was pretty spectacular as well.