lin_in_seattle
Well-known member
Brusseau's is a local cafe and takeout and this is an incredible recipe that has stood the test of time. It's also really yummy as a sandwich filling in a croissant with leaf lettuce. This is a great use for any left over holiday turkey you may have in your freezer.
Serving six
two pounds roasted turkey breast, cut into bite-size pieces
1 small red onion, coarsley chopped
4 stalks celery, coarsley chopped
6 tablespoons chopped fresh tarragon (or 2 tablespoons dried)
sprinkling of salad oil
4 tablespoons finely chopped fresh parsley
1/2 cup hazelnuts, roasted and skinned (I coarsley chop them if making this for sandwiches)
1/2 cup low fat yogurt
1/4 cup mayonnaise
salt and pepper to taste
Toss all of the ingredients exept the yogurt, mayo, and salt and pepper, in a large bowl. Mix the yogurt and mayo together, and add until the ingredients are properly coated. Then season to taste.
Note, sometimes I use all mayo or a mix of mayo and sour cream, especially if I am using low cal mayo and it tastes great. Also I've used a mixture of light and dark meat when making it as a sandwich filling and that works well too!
Serving six
two pounds roasted turkey breast, cut into bite-size pieces
1 small red onion, coarsley chopped
4 stalks celery, coarsley chopped
6 tablespoons chopped fresh tarragon (or 2 tablespoons dried)
sprinkling of salad oil
4 tablespoons finely chopped fresh parsley
1/2 cup hazelnuts, roasted and skinned (I coarsley chop them if making this for sandwiches)
1/2 cup low fat yogurt
1/4 cup mayonnaise
salt and pepper to taste
Toss all of the ingredients exept the yogurt, mayo, and salt and pepper, in a large bowl. Mix the yogurt and mayo together, and add until the ingredients are properly coated. Then season to taste.
Note, sometimes I use all mayo or a mix of mayo and sour cream, especially if I am using low cal mayo and it tastes great. Also I've used a mixture of light and dark meat when making it as a sandwich filling and that works well too!