Food > Recipe Directory > Courses/Meal Type > Appetizers > Curried Turkey with Watercress Sandwiches
Curried Turkey with Watercress Sandwiches Recipe
Curried Turkey with Watercress Sandwiches
Add some zing to the traditional array of tea sandwiches with these up-to-date fillings.
Ingredients
- 1/3 cup (75 mL) mayonnaise
- 1/4 cup (60 mL) yogurt
- 4 tsp (20 mL) lime juice
- 4 tsp (20 mL) minced sweet mango chutney or plum sauce
- 1-3/4 tsp (9 mL) curry powder
- 2/3 lbs (350 g) diced cooked turkey or chicken
- 2/3 cups (150 mL) finely diced firm semiripe mango
- 1/3 cup (75 mL) finely diced celery
- 1/3 cup (75 mL) toasted slivered or chopped almonds
- 3 tbsp (45 mL) thinly sliced green onion
- Softened butter
- 20 slices white sandwich bread
- 1 bunch watercress, stems removed
Preparation
In bowl, mix together mayonnaise, yogurt, lime juice, chutney and curry powder. Add turkey, mango, celery, almonds and onions; mix until thoroughly combined.
Lightly butter bread slices. Top half of the bread slices with about 1/3 cup (75 mL) turkey salad. Top with watercress and remaining bread slices. Cut off crusts; cut into finger sandwiches as desired.
Makes 30 to 40 pieces.
- Serving(s)
- 30 to 40
| Per each of 40 pieces: about | |
|---|---|
| Calories | 76 |
| Protein | 4 g |
| Fat (total) | 4 g |
| Sat. Fat | 1 g |
| Carbohydrate | 7 g |
| Fibre | 1 g |
| Cholesterol | 10 mg |
| Sodium | 95 mg |
| Calcium | 2 % RDI |
| Iron | 4 % RDI |
| Vitamin A | 3 % RDI |
| Vitamin C | 3 % RDI |
| Folate | 6 % RDI |
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Source
Homemakers Magazine: May 2006
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