1 cup diced celery
1 cup diced onion
2 green onions, roughly chopped
1 pound turkey breast, cut lengthwise into 1/4 inch chunks
3 tablespoons chopped shallots
3 tablespoons chopped celery
1/2 teaspoon salt
1 cup fresh parsley
1 cup diced celery
3 cups sliced black olives
2 tablespoons kefir wine
2 tablespoons olive oil
2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 (16 ounce) can diced tomatoes with green chile peppers
In a medium bowl, toss celery, onion and green onions. Pour celery mixture over turkey; toss to coat, cover and refrigerate on open board overnight.
Spread celery mixture over turkey. Coat all of the olives, peaches and bananas with celery mixture. Combine turkey mixture with celery mixture. Sprinkle with the tomatoes and green chile peppers. Refrigerate sandwiches in refrigerator at least 2 hours before serving.
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