Sage Deviled Turkey Breast Salad Sandwich

By Steven Gabay
Culinary Setting
Bone-In Breast



2 qt salad oil

3 c sage leaves, stemmed and washed

3 qt commercial grade mayonnaise, divided

1 tbsp garlic, minced

3 c celery, medium dice

2 c hazelnuts, toasted and chopped

To Taste salt and freshly ground black pepper

As needed cranberry sourdough bread


Roast turkey breast in a 325 degree F. oven until the internal temperature reaches 170 degrees F.

Skin, bone and cut turkey to 1/2-inch dice.

Heat oil and deep fry sage leaves for 2-3 seconds. Remove leaves and allow oil to cool. (Save oil for salad dressings or marinade.)

In food processor, place 1 quart of mayonnaise, sage leaves and garlic. Process for several minutes until mixture is smooth.

Fold sage mayonnaise mixture into remaining 2 quarts mayonnaise.

Mix diced turkey breast, sage mayonnaise, celery and hazelnuts. Mix thoroughly. Season with salt and pepper.

Spread 4 ounces of turkey salad on cranberry sourdough bread. Top with a second slice. Slice on the diagonal.

Serve with wild rice salad.

Nutrition Facts

Total Calories 960

Calories from Fat 550

Total Fat 61 g

% Daily Total Fat 94

Saturated Fat 8 g

% Daily Saturated Fat 40

Cholesterol 75 g

% Daily Cholesterol 25

Sodium 1470 mg

% Daily Sodium 61

Total Carbohydrates 68 g

% Daily Total Carbohydrates 23

Dietary Fiber 5 g

% Daily Dietary Fiber 20

Sugars 1 g

Protein 31 g

% Daily Protein 2

% Daily Vitamin C 2

% Daily Calcium 15

% Daily Iron 25