Thanksgiving is such a wonderful time of year. Fall has set in but, for most of us, the extreme cold weather hasn’t yet. Thanksgiving Dinner is equally awesome and then there’s the fun leftovers. For years I ate many a turkey cranberry sandwich and still thoroughly enjoy them but in the last couple of years I added a leftover recipe that’s just a touch of a departure from that tradition… the Turkey Curry Croissant Sandwich. It’s easy to make, works well with light or dark meat and works especially well with the leftover bits of the turkey that often seems to go to waste. These sandwiches are EASY to make and they pack and travel well if you’ll be heading to a riding clinic, going on the trail, or out to a competition.
Turkey Curry Croissant Sandwich:
    3 cups turkey meat, food processed
    1/4 cup nuts (I use a variety), food processed
    1/4 cup craisins (or raisins)
    4 celery stalks (no need to de-string), food processed
     Salt to your liking (I put 1/2 tsp.)
    4 Tbsp. Mayonnaise
    Curry powder to your liking (I put 1 tsp.)
    8 Croissants (cut in half with serrated knife for cleanest cut)

In a large bowl, combine turkey, nuts, craisins, celery, salt, mayonnaise, and stir until well blended. Add curry powder. Blend well and store in sealable container until ready to enjoy! Don’t forget your pre-cut croissants & a spoon.

This stays chilled well in the cooler and is easy to prepare from your trailer, tack room or even ringside!

Happy Thanksgiving and may your leftovers abound!

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