Thanksgiving isn’t over in our house yet! We are obsessed with this!

Directions

1. In a large bowl, combine the chopped turkey, mayonnaise, sour cream, and Dijon mustard. Mix until well blended.

2. Add the celery, red onion, pecans, and parsley. Stir until evenly distributed.

3. Season with salt and pepper to taste.

4. Split the croissants in half and spoon the turkey salad onto the bottom halves.

5. Top with the remaining croissant halves and serve immediately.

Variations & Tips

• Lighter Option: Substitute Greek yogurt for the mayo and sour cream.

• Sweet Twist: Add ¼ cup dried cranberries for a pop of sweetness.

• Nut Swap: Use walnuts instead of pecans.

• Spice It Up: Add a dash of curry powder for depth.

• Gluten-Free: Serve the salad over lettuce or in gluten-free wraps.

Pair with a crisp salad, soup, or cranberry sauce for a cozy meal!