Christmas dinner was a several family affair this year. We LOVE this time together, and decided to share with a few more families which tripled the number of people at our tables. The Big Deal of this feast is always the amazing prime rib prepared by my husband. But, with so many at our table this year, we decided to add a deep fried turkey. That meant left over turkey with lovely crispy skin bits. Oh, yum!
While I wouldn’t deep fry a turkey just for this sandwich, making or purchasing cranberry bread is a must. That cranberry bread puts this over the top!
6 cups turkey meat, roughly chopped
4 hard boiled eggs
6 oz sweet gherkin pickles, chopped
1 stalk celery, chopped
2TBS Dijon mustard
3/4 cup mayonnaise
1/4 cup light sour cream
1. Peel the hard boiled eggs, remove the yolk from two of the eggs, and roughly chop.
2. In a mixing bowl, mix together Dijon mustard, mayonnaise, and light sour cream. Add the chopped turkey, hard boiled eggs, sweet pickles and celery and mix gently.
3. Toast 2 slices of cranberry bread.
4. Spread turkey salad mixture on the toasted cranberry bread, top with 2 leaves of lettuce and cover with the remaining slice of bread.
- The cranberry bread was made by my mom. Thanks mom!
- This is based on the Annie’s Turkey Salad recipe on AllRecipes.
- Removing the yolks from half of the hard boiled eggs is just my habit. I like the texture of the egg whites but don’t want too much yolk to muck up the texture of the salad in the end.
- The overall flavor profile of this is of turkey first, with a few light add ins. Some people will prefer a more even proportion of add ins to meat.
- With the hearty bread and meaty filling, just half of the sandwich makes a perfect lunch.