1 pound roasted turkey (breast meat is preferable)
1 cup roasted butternut squash
½ cup cranberry sauce
¼ cup mayonnaise
2 teaspoons prepared horseradish
Lemon juice, as needed
Salt and pepper, as needed
4 hoagie rolls (or 8 slices of bread)
1 head butter lettuce
1 bunch chives
- Small dice or chop turkey and butternut squash; set aside. In a separate mixing bowl, combine the cranberry sauce, mayonnaise, horseradish, and a splash of lemon juice and season liberally with salt and pepper. Combine with turkey and butternut squash, adjust seasoning, and set aside.
- Split hoagie rolls and line with butter lettuce. Fill with turkey salad mixture and garnish with chives. Serve and enjoy.
- from E.J. Hodgkinson of JCT Kitchen & Bar in Atlanta, GA