Dried sour cherries add a pop of sweet-tart flavor to the turkey filling in this simple yet elegant tea sandwich recipe. Perfect party food!
- 2 cups chicken stock
- 2 cups water
- 1/2 cup white wine
- 1 dried bay leaf
- 3 whole black peppercorns
- 1 pound turkey breast chops or cutlets
- 1/2 cup small diced celery (about 1 stalk)
- 1/2 cup dried Montmorency cherries, roughly chopped
- 2 green onions, finely chopped (about 1/2 cup total)
- 3/4 cup mayonnaise
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 12 slices bread
- Butter or mayo
- Pea shoots or microgreens, for serving (optional)
- Place chicken stock, water, wine, bay leaf, and peppercorns in a medium saucepan and bring to a boil. Gently slide in turkey. Reduce heat and simmer until turkey is cooked through, about 10-12 minutes. Transfer turkey to a cutting board to cool down, or run underneath cold water to speed up the process.
- Once turkey is cool, place in a food processor and pulse until finely chopped. You may need to do this in batches. You can also finely chop the turkey if you don’t have a food processor.
- Place turkey in a large bowl along with celery, cherries, green onions, mayo, vinegar, salt, and pepper and stir well to combine.
- Spread a thin layer of butter or mayo on one side of each slice of bread. Divide turkey mixture between 6 of the slices, and top each with another slice of bread, butter or mayo side down.
- Trim off crusts and cut each sandwich into 4 pieces and serve, garnishing with pea shoots or microgreens if desired.
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 5 Stars