Turkey Salad Sandwiches
Make these crunchy and delicious turkey salad sandwiches with leftover Thanksgiving turkey, dried cranberries, and celery.
Servings : 6 servings
Ingredients
- 4 cups diced cooked turkey
- 1 cup dried cranberries
- 2 stalks celery, finely diced
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 2 teaspoons sugar
- fresh ground pepper, to taste
- salt, to taste
Instructions
- Combine all ingredients, EXCEPT pepper and salt, in a large mixing bowl; stir until completely incorporated.
- Add a crack of fresh ground pepper; taste for seasonings and adjust accordingly.
- Serve.
- To store, keep refrigerated in an airtight container for up to 3 days.
Notes
WW FREESTYLE POINTS: 9
- Reduce points down to 6 by using Fat Free Mayonnaise.
NOTES:
- If you like a creamier consistency, add more mayonnaise or sour cream.
- For low carb option, use less cranberries and serve salad over lettuce wraps or a green salad.
Additional mix-ins:
- diced hard boiled eggs
- grapes
- nuts
- red onions
Nutrition
Calories: 290 kcal | Carbohydrates: 19 g | Protein: 25 g | Fat: 13 g | Saturated Fat: 3 g | Cholesterol: 71 mg | Sodium: 360 mg | Potassium: 331 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 198 IU | Vitamin C: 2 mg | Calcium: 34 mg | Iron: 1 mg | Net Carbs: 18 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.