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Not-Your-Everyday Turkey Sandwiches

Prep Time: 15 minutes

Serves: 25


Cranberry-Dried Plum Relish:

72 oz. fresh cranberries
36 oz. pitted dried plums*
25 each orange, peeled and quartered
11 oz. pecans
2  1/2 cups sugar
18 oz. cream cheese, softened
1 1/2 tsp. ground sage
50 each slices pumpernickel bread
75 oz. thinly sliced smoked or plain fully-cooked turkey
25 each lettuce leaves

*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.


In a food processor, process cranberries, dried plums, orange, pecans and sugar until coarsely chopped, pulsing on and off. In a bowl, mix together cream cheese and sage until blended.

To assemble sandwiches, spread cream cheese mixture evenly on four slices of bread. On each slice, layer 3 oz. of turkey, 1/4 cup relish and 1 lettuce leaf over cheese mixture; close with second slice of bread. (Reserve remaining relish for later use. Store covered in refrigerator for up to 1 week.)

Tip: This refreshingly tangy relish can also be spooned over plain yogurt. Add a tablespoon of brandy and transform it into a dessert topping for vanilla ice cream or pound cake.


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