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.