Turkey Salad Sandwiches
Make these crunchy and delicious turkey salad sandwiches with leftover Thanksgiving turkey, dried cranberries, and celery.
Servings: 6
Ingredients
- 4 cups diced cooked turkey
- 1 cup dried cranberries
- 2 stalks celery, finely diced
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 2 teaspoons sugar
- salt and fresh ground black pepper, to taste
Instructions
- Combine all ingredients, except salt and pepper, in a large mixing bowl; mix and stir until completely incorporated.
- Taste for salt and pepper, and adjust accordingly.
- Serve the salad over burger buns, croissants, or lettuce wraps.
Notes
- To store, refrigerate the salad, sans bread, in an airtight container for up to 3 days or freeze for a couple of months.
- If you like a creamier consistency, add more mayonnaise or sour cream.
- For a lighter, low-carb option, use fewer cranberries and serve the salad over lettuce wraps or a green salad.
- Optionally, add diced hard-boiled eggs, grapes, nuts, and red onions.
Nutrition
Calories: 290kcal | Carbohydrates: 19g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 360mg | Potassium: 331mg | Fiber: 1g | Sugar: 15g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
