This post for Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries is sponsored by Pillsbury Grands!®. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #warmtraditions
With just a handful of ingredients and 10 minutes of prep, you can transform Thanksgiving leftovers into these Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries!
Well, that was fun. 4 straight days home with my two favorite girls. It was truly amazing. Now it’s back to work (until Christmas vacation, that is… man I love being a teacher!).
I absolutely love this time of year. It brings back such amazing memories. Asheley and I first started dating as a result of a Thanksgiving Eve “party” 5 years ago. Our good friends Steve and Val invited each of us to this big bash they were having. Little did we know, until we arrived, that we were the only two on the party invite list. Obviously they were amazing matchmakers… and I did a great job working my charm to secure my now wife and baby-mama.
The “Thanksgiving Eve party” tradition with Steve and Val has continued every year since then, and it’s one of our favorite nights of the year. Food. Drinks. Sleepover. Breakfast the next morning. Quality time with just the four of us. Well, now the 5 of us. It’s funny. Those first couple of year, we stayed up until the wee-hours of Thanksgiving morning. Now by 10pm we are all totally ready for bed. #gettingoldstinks
Of course Thanksgiving is one of my favorite holidays (any day revolved around stuffing yo’ face with so much food that you almost burst at the seams is an A+ holiday in my book). Enjoying our first Thanksgiving with Olivia was so special… so special that she tried fruit for the first time! Prunes. She mildly enjoyed it.
And then the day after Thanksgiving comes. I enthusiastically (a little too enthusiastic, according to Asheley) pull out all the Christmas decorations and rock out to my Christmas playlist. I’m a firm, strict believer in nothing Christmas until Thanksgiving is over. One holiday at a time. But now it’s FULL ON CHRISTMAS MODE. Heck to the yes.
Oh, and of course let’s talk about the ton of Thanksgiving leftovers. I’m not the reheating type. I don’t want the same meal again. I want it reinvented. Better. Like in these Leftover Thanksgiving Hand Pies. Or Leftover Stuffing Waffles with a Fried Egg. Or a Turkey and Hash Sandwich with Cranberry Aioli.
And now, quite possibly my favorite creative Thanksgiving leftover recipe creation joins the party. These Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries. You better believe Asheley and I stuffed our faces with these all weekend. Now we have enough for one more sandwich. Flip a coin Asheley?
Let’s be honest here. Even if you end up with a perfectly moist, juicy turkey on Thanksgiving (big props to you, my friend), you can never get it that amazing when reheating. It just gets more and more overcooked and dried out. That’s why I like combining it with a creamy and zesty avocado jalapeno aioli, and top it with some pickled cranberries. No cooking required, and it stays nice and moist in the dressing 🙂
And heck yes. Pickled cranberries. You might never want cranberry sauce again after pairing your turkey with these flavor bombs. They are SO good.
Can we talk about how much I love Pillsbury Grands!®. I’m a huge sucker for them. Asheley is too. Why are they so freaking good? What’s their secret? Especially those Grands!® Flaky Layers Butter Tastin Biscuits. Ugh I want
one five right now.
And for me, enjoying holiday leftovers is all about building the perfect sandwich. And the perfect sandwich begins with one of these biscuits. YESSSSSS.
- 2½ to 3 cups chopped leftover turkey
- 1 avocado
- 1 jalapeno
- ¼ cup mayonnaise
- 2 tablespoons apple cider vinegar
- Kosher salt
- Freshly ground black pepper
- ⅓ cup pepitas
- 1 tube Grands!® Refrigerated Biscuits
- Pickled Cranberries
- ½ cup apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1½ teaspoons Kosher salt
- 1½ cups fresh cranberries
- Pinch black peppercorns
- Combine avocado, ½ jalapeno, mayonnaise, and apple cider vinegar in a food processor. Blend until smooth. Season with Kosher salt and freshly ground black pepper. Add a little more apple cider vinegar if a more zesty taste is desired. Mince the remaining ½ jalapeno and stir into chopped leftover turkey along with avocado aioli and pepitas.
- Meanwhile, bake Grands!® Refrigerated Biscuits according to package directions. Top with turkey salad and pickled cranberries. Devour immediately.
- Bring vinegar, water, sugar, and salt in a small saucepan to a boil. Add cranberries and pinch black peppercorns and cook just until cranberries split open and soften. Let cool and transfer to a bowl or mason jar. Refrigerate (up to 1 week) until ready to serve.
Need More Thanksgiving Leftover Ideas?
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.