Turkey Salad Sandwich

October 13th was Thanksgiving in Canada. As usual, my talented sister and I made Thanksgiving dinner, although it always seems more like her making the turkey and meal, and me helping out with the sides and prep.

So I'm polishing off the leftover turkey right now, turning the trimmings into turkey salad, substituting turkey in my usual chicken salad. Celery, mayo, toasted pine nuts, a dash of cumin, salt and pepper are added. Let it sit in the fridge for a few hours (it's even better overnight), and I spread a little bit of dijon mustard onto both sides of some light country rye bread before spooning in the mix and toasting the sandwich. I always make a big bowl because I always end up eating forkfuls of this while making the sandwich.

Our Thanksgiving meal consisted of a 48-hour-brined turkey stuffed with herbs and oranges, celeriac mashed potatoes, gravy, fried fresh sweet corn cakes, turkey stuffing made with mushrooms and Italian sausage, cranberry sauce spiked with citrus zest, sauteed carrots, green salad with pear and pomegranate dressing, and my sister's dessert of fruit segments, cranberry and prosecco jellies.