A Brand New Solutionto an Eternal Question

Most people love the day after Thanksgiving for shopping or football games, but I love it for turkey sandwiches.

This version of turkey salad is easy enough; just toast some nuts, chop some celery and green onions, mix it with leftover turkey and mayonnaise, and you’ve got a spread for rolls or sliced bread. If you’d like, use any leftover cranberry sauce on the sandwiches as well.

To limit your time in the kitchen the day after, use nuts you’ve toasted ahead of time. Toast a batch at once, then store them in a sealed plastic bag in the freezer.

You’ll have toasted nuts to add to salads and cookies whenever you want.

Turkey Salad Sandwich With Tarragon and Red Grapes

Active Work and Total Preparation Time: 25 minutes

Combine equal parts nonfat yogurt and mayonnaise as a lower-fat substitute for the 3/4 cup mayonnaise.

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1/2 cup pecans

4 cups diced cooked turkey

1 cup small red grapes, cut in half if large

1 cup diced celery

1/4 cup sliced green onions

2 tablespoons chopped fresh tarragon

3/4 cup regular or low-fat mayonnaise

Salt, pepper

Cranberry sauce, optional

4 rolls or 8 slices whole-grain bread

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Heat the oven to 350 degrees.

Place the pecans on a rimmed baking sheet and bake until lightly browned, 8 to 10 minutes. Let them cool, then chop.

Place the turkey, grapes, celery, pecans, green onions and tarragon in a large bowl. Stir in the mayonnaise and mix well. Add salt and pepper to taste. (If you’re making this ahead, add the green onions right before serving.)

Spread a thin layer of cranberry sauce on one side of the rolls or bread, then add the turkey salad. Top with the roll half or another slice of bread, cut into halves and serve.

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4 servings. Each serving: 615 calories; 681 mg sodium; 118 mg cholesterol; 34 grams fat; 6 grams saturated fat; 32 grams carbohydrates; 46 grams protein; 3.26 grams fiber.