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.