Tarragon Turkey Salad Sandwich

Al Smith


Using leftover Thanksgiving turkey, this recipe uses neither Mayo nor Celery. The secret ingredient is the fresh tarragon.
I also recommend Arnold/Orowheat Sandwich Thins for the bread.

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4 - 6


20 Min


10 Min


3 c
turkey breast, cooked & chopped to 1/2 inch
1 c
creme fraiche (homemade)
1 Tbsp
tarragon, fresh, chopped
1/2 c
green grapes, halved
1/2 c
cranberries, canned, halved
1 Tbsp
horseradish, prepared
2 tsp
kosher salt
1/2 tsp
black pepper, fresh ground
1 tsp
sage, dried
arnolds/)orowheat sandwich thins or whole wheat bread
romaine lettuce leaves
1 bunch
green onions

Directions Step-By-Step

Place the walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the creme fraiche, horseradish, sage, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in the chopped tarragon leaves.

Place the diced turkey in a bowl, add the cranberries, walnuts and grapes. Pour the dressing over the turkey and toss well.
Make sandwiches by spreading bread with creme fraiche and adding turkey salad and lettuce. Serve with green onions. Should make 4-6 sandwiches.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy