Great food is the centerpiece of Murchie family special occasions, like mom Kay’s birthday.

“I recently served these Tarragon Turkey Tea Sandwiches at a bridal shower and everyone enjoyed them,” shares Kay Murchie of Portland, Maine. “Tea sandwiches are becoming a lost art form,” she notes, adding that they are the centerpiece of tea parties she has with her grown daughters, Sarah and Kerry, when they come home.

“My girls really like to have them during the holidays, even though they are 19 and 23,” says Kay. “We have tea and lots of tiny sandwiches.”

So that she has plenty of leftovers to make her recipe, Kay will grill a large turkey for the holiday dinner and make the Tea Sandwiches from the leftovers the next day. For a pretty presentation, Kay likes to layer these finger-food sandwiches with a thin slice of cucumber and cut them into triangles or “sailboats.”

Turkey Tarragon Tea Sandwiches

Kay Murchie’s husband usually cooks the turkey breast meat on the grill the night before serving the sandwiches. The next time you roast a turkey, be sure to save some turkey to make these tasty treats.

• 1 lb. cooked turkey breast meat, cubed
• 1/4 Cup mayonnaise
• 1 TB. fresh Parsley (1 tsp. PARSLEY FLAKES)
• 1-2 TB. fresh Tarragon (1-2 tsp. dry TARRAGON)
• PENZEYS FRESHLY GROUND PEPPER, to taste
• 1 loaf white bread (the Murchies like Pepperidge Farm)
• 1 large cucumber, thinly sliced

In a roomy bowl, combine the turkey, mayonnaise, PARSLEY, half of the TARRAGON and PEPPER. Mix well. Taste and add extra TARRAGON if desired. Cover and refrigerate for at least an hour.

Place a small amount of the turkey mixture on a slice of bread and spread it out evenly. Cover with cucumber slices. Place another piece of bread on top and cut into small triangles or sailboats and cut off the crust.

Nutritional Information: Servings 8;
Serving Size 4 quarters (153g); Calories 270; Calories from fat 70; Total fat 8g; Cholesterol 50mg; Sodium 410mg; Carbohydrate 27g; Dietary Fiber 1g.