Turkey Salad

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3-4 cups of shredded turkey

3/4 c. mayonnaise

1/4 c. honey mustard

2-3 tbsp sweet relish

1/4 c. brown sugar

1 tbsp butter

1 tsp. dried dill

Shred turkey.  Add all other ingredients and stir well.  Add more or less mayo or mustard if too dry due to more or less turkey used.  Let set over night or serve.  Serves 6-7 good sized sandwiches.

Also can be served on toasted bread, on crackers, or on a bead of lettuce for those who want to think they are eating healthier.

Shredding the turkey in a food processor will make much simpler.  Take your left over turkey from Thanksgiving or the stores actually sell them year around, they are small but a good size for things like this.  I froze mine so that we could have anytime, especially in the coming spring and summer months for a cool meal when it's too hot to cook.

Variations:

Don't be alarmed by the brown sugar and butter, you don't have to add if you don't want, but I cook my turkey with butter and brown sugar at thanksgiving so when I thaw it out, the flavor is still there and it adds a bit of sweetness to the salad.

The mustard can be replaced with any flavor mustard, if the honey mustard makes it too sweet, a regular flavor would be good, I have also used a southwest spicy mustard that gave it a small kick.

hard boiled eggs, green onions, diced celery could make some delicious additives.