2/3 c dried cranberries
2-oz smokehouse almonds
6-oz SMOKED TURKEY BREAST, coarsely ground
2 tbsp finely chopped celery
1 tbsp sweet pickle relish
1/4 c mayonnaise
2 tbsp honey mustard salad dressing
To Taste salt and freshly ground black pepper
1 15-oz can jellied cranberry sauce, sliced into 1/2-inch slices
For garnish additional smokehouse almonds
As needed crackers
Place cranberries and almonds in a small food processor and pulse to chop coarsely.
Turn into a mixing bowl and blend with turkey, celery, relish, mayo, honey/mustard dressing, salt and pepper.
Line a 4" spring form pan with plastic wrap. Place half the turkey mixture into the pan, pressing down lightly.
Top with slices of cranberry sauce. Cover cranberry slices with the remaining turkey mixture, spreading to the edges of the pan.
Fold plastic wrap over the top and refrigerate for at least two hours.
Remove from pan. Chop additional almonds and press around sides.
Serve with crackers.