Monday, November 29, 2010

Turkey Salad

Now that Thanksgiving is history and we have repeated our 2nd, and some of us 3rd serving of Thanksgiving leftovers it’s time to change it up a bit.

Last night I mixed together a batch of turkey salad (the same recipe as chicken salad) and placed it on a slab of lightly toasted French bread that was crunchy on the outside and chewy in the center served open face with a smear of fresh cranberry sauce. Mmmmm sweet and savory.

I cooked up a pot of Zuppa Toscana soup to go along with the turkey salad.  What a wonderful way to lighten up the heavy feeling of Thanksgiving.

1 comment:

  1. Some great ideas! This year, I cooked cornish game hens, so didn't have a ridiculous amount of leftovers (except for the cranberry sauce). I like the idea of using it as a chutney in a savory sandwich. Will have to do that for lunch.