Turkey Croissant

Name: Turkey Croissant
Ingredients: 1 package Shady Brook Farms Turkey Breast Cutlets or approximately 1 lb leftover whole turkey, cut into 1/2-inch cubes; 1 cup pine nuts toasted; 1 cup celery diced; 6 tablespoons fresh chives chopped; 6 tablespoons red bell pepper diced; 1 cup low fat mayonnaise; 2 tablespoons lemon juice; 12 croissants

8 ingredients

3 steps

Ingredients

1 package Shady Brook Farms Turkey Breast Cutlets or approximately 1 lb leftover whole turkey, cut into 1/2-inch cubes
1 cup pine nuts toasted
1 cup celery diced
6 tablespoons fresh chives chopped
6 tablespoons red bell pepper diced
1 cup low fat mayonnaise
2 tablespoons lemon juice
12 croissants

Directions

1

In nonstick skillet, over medium-high heat, saute turkey in olive oil for approximately 5 minutes per side or until turkey is no longer pink in the center. Cut into 1/2-inch cubes.
2

Combine turkey, pine nuts, celery, chives and red pepper in a medium bowl. Stir in mayonnaise and lemon juice. Split croissant and place a generous helping of turkey salad on the bottom half, top with remaining half and serve.
3

To toast pine nuts: Place nuts in a dry skillet in a single layer and toast over low heat for about 5 minutes, stirring as needed to prevent burning. Because the pine nuts can burn easily, it is a good idea to watch them until they are golden and fragrant, which means they are toasted.