Turkey and Cranberry Salad with Butternut Squash and Horseradish
Yields 4 sandwiches
from E.J. Hodgkinson of JCT Kitchen & Bar in Atlanta, GA
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.