Leftovers Turkey and Egg Salad Sandwich

Name: Leftovers Turkey and Egg Salad Sandwich
Prep time: 10 minutes
Cook time: 6 servings
Total time: 16 min
Ingredients: For the dressing4 tablespoons mayonnaise2 tablespoons Dijon mustard2 tablespoons apple cider vinegarSalt and pepper to tasteFor the turkey and egg salad4-5 cups of leftover roasted turkey, shredded or roughly chopped6 Pete & Gerry's Hard Boiled Eggs1 handful dried cranberries1 handful chopped walnuts1 handful fresh baby spinach, finely chopped1/2 sprig rosemary removed from stem and finely chopped1-2 sage leaves, finely chopped6 slices hearty bread or soft rolls

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Ingredients

For the dressing

4 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
Salt and pepper to taste

For the turkey and egg salad

4-5 cups of leftover roasted turkey, shredded or roughly chopped
6 Pete & Gerry's Hard Boiled Eggs
1 handful dried cranberries
1 handful chopped walnuts
1 handful fresh baby spinach, finely chopped
1/2 sprig rosemary removed from stem and finely chopped
1-2 sage leaves, finely chopped
6 slices hearty bread or soft rolls

Nutrition Facts

Servings: 6

Amount Per Serving

Calories 440
Fat Cal. 190
Total Fat 21g (32% DV)
Sat. Fat 4g (20% DV)
Trans Fat 0g
Cholest. 270mg (90% DV)
Sodium 550mg (23% DV)
Total Carb. 30g (10% DV)
Fiber 4g (16% DV)
Sugars 10g
Protein 33g
Vitamin A (20% DV)
Vitamin C (4% DV)
Calcium (10% DV)
Iron (15% DV)
Vitamin D (15% DV)

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Meals

Prep Time:
10 minutes

Cook Time:
6 servings

Ingredients Directions

The feast is over, family’s gone home, and your fridge is packed with Thanksgiving leftovers. Instead of eating Thanksgiving dinner on repeat, take all those leftovers and craft a delicious turkey and egg salad that’s perfect for snacking or lunch.

To make the dressing

Place dressing ingredients in a small bowl and whisk until combined. Set aside.

To make the turkey and egg salad

Roughly chop turkey and hard-boiled eggs and place to a large mixing bowl.
Add in dried cranberries, walnuts, spinach, and herbs.
Add in dressing mixture and fold ingredients together until thoroughly combined.
Serve atop toasted bread as an open-faced sandwich or between soft rolls.