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Do you have mounds of leftover turkey? Try this leftover turkey recipe from Steve Smith - head chef at Bohemia restaurant, Jersey.

Turkey, cream cheese, apple & celery, pecan and mizuna on multispeed/rye bread

Makes 4 sandwiches

8 slices of rye/multispeed bread
10 generous slices white turkey meat
100 grams sliced/ flaked turkey leg meat
1 granny smith apple sliced
24 pecan nuts roughly chopped
1 stick celery finely chopped
40g mizuna
120g cream cheese or Philadelphia
Salt and pepper
2 tbspns hazelnut vinaigrette
25g butter 

Method
Butter all of the bread. Divide the cream cheese between 4 slices of the bread and spread evenly. Sprinkle the pecan nuts and celery over. Divide the brown turkey meat between the sandwiches and cover with sliced apple. Season with salt and pepper. Mix the mizuna with a little hazelnut dressing, Place on top of the turkey meat.  Place the white turkey meat on top, and place the remaining slice of bread on top.  Cut with a sharp serrated knife and serve. 

Enjoy!

 


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