Turkey Salad with Dried Cranberries

Here is a terrific after the holiday recipe.  This recipe calls for diced turkey so it is a perfect way to satisfying  your taste buds and use those turkey leftovers.  The dried cranberries in this salad makes the dish more exciting and brings great depth of flavor to it.

Turkey Salad with Dried Cranberries:

Makes:  8 servings:

4 cups chopped cooked turkey meat
4 stalks of celery, washed and sliced
1/2 cup mayo
1/2 cup sour cream
1/4 teaspoon fresh ground pepper
1 teaspoons salt
3/4 cup dried cranberries, diced (place the cranberries in 1/2 cup water)
2 tablespoons chives diced
2 tablespoons fresh dill weed, chopped
4 english muffins toasted
8 pieces of roman lettuce

In a small bowl place the cranberries in a  1/2 cup hot water and allow them to rehydrate for 5 minutes.  Drain the water off the cranberries and dice into small pieces.  On a cutting board, chop the celery, chives and dill.  In a large bowl, add the chopped turkey, chives, dill, celery, salt, pepper, mayo, sour cream and cranberries and mix until incorporated.  Refrigerate after making.

To make the sandwich:  toast the english muffin halves and lay them on 8 plates. Add the washed roman lettuce leaves onto of the english muffin and then add 1/2 cup of turkey salad on top.

Chopping the Rehydrated Cranberries

Mixing the Turkey Salad

Turkey Salad with Dried Cranberries