This recipe is contributed by National Turkey Federation Culinary Advisory Board Member Chef Dan Phalen.
Thigh meat can be used in place of turkey breast for an even richer flavor.
Note on recipe scaling: this recipe yields 6 sandwiches (quarter yield). For foodservice applications, this recipe can be scaled up proportionally for 12 (half yield) and 24 sandwiches (full yield).
|3 Pounds Turkey, cooked and shredded (white and dark meat)|
|1/2 Cup Red onion, diced (1/4")|
|1 Cup Apple (Gala or Fuji), diced (1/2")|
|1/2 Cup Dried cranberries|
|1/8 Cup Italian parsley, chopped|
|1/2 Cup Walnuts, medium pieces|
|1/2 Cup Mayonnaise|
|1/4 Cup Honey mustard dressing|
|1/2 Cup Green onions, sliced (1/8")|
|1 Tablespoon Lime juice|
|1 Teaspoon Black pepper|
|1 Teaspoon Kosher salt|
|6 Croissants (3 oz)|
|As needed Leaf lettuce leaves|