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.