Description
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!
Ingredients
Scale
- 2 1/2 to 3 cups chopped leftover turkey
- 1 avocado
- 1 jalapeno
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Kosher salt
- Freshly ground black pepper
- 1/3 cup pepitas
- 1 tube Grands!® Refrigerated Biscuits
- Pickled Cranberries
for the Pickled Cranberries
- ½ cup apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1½ teaspoons Kosher salt
- 1 1/2 cups fresh cranberries
- Pinch black peppercorns
Instructions
- Combine avocado, 1/2 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 1/2 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.
for the Pickled Cranberries
- 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.
- Prep Time: 10 mins