Egg & Toast

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Turkey Sandwich, ala LA Times Food Section, via Keith Frohreich From the kitchen of kelpiep

  • 1/2 c toasted and chopped pecans
  • 3-4 c diced leftover turkey (white and dark meat)
  • 1 c red grapes, halved if small, quartered if larger
  • 1 c diced celery
  • 1/4 c finely sliced green onions (scallions)
  • 2 T chopped fresh tarragon
  • 1 c regular or low-fat mayonnaise
  • Salt & pepper
  • Freshly made pesto
  • Whole-grain bread

  • Toast the pecans.

  • In a large mixing bow blend the turkey, grapes, celery, onions, tarragon, mayonnaise, salt, pepper & pecans.

  • Spread the pesto sauce on both bread slices, pile on the turkey and pest, and you have a great sandwich.

(The original recipe called for using cranberry sauce as the sandwich condiment. If you like cranberry sauce, it would be a good option.)

This will easily make six servings.

Borrowed from Keith Frohreich’s blog