By Scott Beveridge
MY KITCHEN, Pa. – My favorite part of Thanksgiving is leftover turkey allowed to rest overnight in the refrigerator and then turned into a turkey salad sandwich.
The recipe is rather simple. I use the eyeball method for measuring the ingredients, starting with a heaping handful or two of turkey breast meat cut into chunks, depending on how many people I am feeding for lunch.
Into the bowl toss in a couple of cut-up hardboiled eggs, small chunks of onion and celery, about six chopped green grapes and a heaping amount of mayonnaise and about half that amount of a good brown mustard. Adding some sliced almonds won't hurt this recipe one bit. Salt and pepper to taste and mix with a fork until the ingredients become sort of creamy.
The key to the success of this sandwich is the bread. Use something good. On this day I've selected a fantastic black pepper and Parmesan bread, toasted, from Giant Eagle Market District in Robinson Township. Seriously, I would marry that grocery store if it were possible.
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