Twyla Sorrells's Recipe

Turkey Salad Sandwiches

Category: Sandwiches

About 2 cups chopped white meat or mixed from your leftover turkey
1 cup of mayonnaise (Miracle Whip works but it'll be a little sweeter tasting)
2 teaspoons mustard
4 finely chopped hard-boiled eggs
1/2 cup finely chopped onion
1 cup finely chopped celery
About 2 Tablespoons sweet pickle relish
Salt to taste
1 loaf of bread, whole grain

As you're chopping, be sure to get everything as small as you can get it without using a blender. If you have a food processor with a very small blade that will leave just a little texture that will work perfectly. We want the finished product to be like a spread, but not baby food.

Mix everything together until very well blended. Spread liberally onto bread. Wrap or place in sealed dish to prevent drying and refrigerate for at least an hour to chill and "marry" the flavors before serving.

Makes about a dozen sandwiches.

For variation, try adding a Tablespoon or two of chopped pimento, or chopped pecans, and use 1/2 cup softened cream cheese instead of half the mayonnaise.

If you're watching the carbs, use the large softer leaves of the lettuce and make wraps. I add just a little grated Monterrey Jack or cheddar cheese for these. Note that tortillas are not low carb unless using the ones so-labeled.

We also like to use it as a dip with Ritz and Club crackers instead of as a sandwich spread. (This is NOT low carb!)