If you are a typical American, you likely still have turkey in the fridge and there are ongoing arguments about the date to throw out all of the food that someone said will be eaten. I believe the turkey can still be saved! While the gobbler sandwich (delicious roll embarrassing and unhealthy stack of turkey, stuffing, cranberry sauce and often potatoes) is delicious, us Americans have short attention spans. Fear not America, there is another way to get your fill of leftovers before they kick the can.
Turkey salad. A festive spin on your chicken salad that includes the flavors of Thanksgiving. The sandwich is quite simple to make. I enjoyed mine atop a freshly baked roll. With just the right amount of mayo, the turkey salad provides a savory taste of Thanksgiving with a crunch of celery (the only thing celery is good for is texture), followed by sweetness of cranberries. I tell you folks – this may replace my gobbler. Bonus – you can bring this to work in a container without dropping all of the drippings on your tie. You’re welcome. Here’s the recipe:
Turkey Salad Sandwich
– Turkey (shredded or chopped into smaller pieces)
– Mayo (some like it loaded with mayo, some enjoy just a tiny bit) – think of how much you would add for chicken or tuna salad
– Chopped celery
– Dried cranberries (or just add cranberry sauce spread on your roll)
– Thinly sliced sage
– Salt and Pepper
– Onion chopped into small pieces
– Pinch of garlic powder
Take all ingredients and mix into a bowl. Put this on a sandwich, use crackers, melt cheese on top, eat it from a bowl. Whatever – it’s good.