Thanksgiving sandwich with cranberry chutney

Prep 15 min
Total 35 min
Makes 4 Servings



400 g
skinless, boneless turkey breast
1/2 cup
frozen cranberries
1/2 cup
dried cranberries
celery stalks, trimmed and diced
green onion, thinly sliced
1/4 cup
Granny Smith apple
8 slices
multi-grain bread, toasted


  • Cover turkey with water in a large pot set over medium-high. Bring to a boil, then reduce heat to medium-low. Cook, turning turkey halfway through, until firm and no pink remains, about 20 min.
  • Combine frozen and dried cranberries with 1/2 cup water in a small saucepan. Bring to a boil. Continue boiling, stirring occasionally, until cranberries break down and mixture thickens, about 5 min.
  • Stir celery with onion and mayo in a small bowl. Remove turkey from liquid and let cool slightly for 5 min. Slice turkey and apples thinly.
  • Spread 4 slices of bread with mayo mixture. Layer with turkey and apple slices. Spread remaining bread slices with cranberry chutney and sandwich.


Calories 525, Protein 36 g, Carbohydrates 59 g, Fat 17 g, Fibre 9 g, Sodium 507 mg.

Chatelaine Quickies: Thanksgiving sandwich

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