Butcher & Bee's, based in Nashville and Charleston, offers a rotating menu of inventive, seasonal cuisine made with local ingredients such as heirloom vegetables and pasture-raised meats.


    For turkey salad:
  • ½ cup leftover mirepoix (equal mixture of finely diced carrot, celery, and onion)
  • 2 cups of leftover turkey, diced
  • ½ cup red onion, diced
  • ¼ cup dried cranberries
  • ½ cup slivered almonds
  • ½ cup plain full-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • Two sliced of bread, toasted

  • For Brussels sprouts slaw:
  • ½ cup Brussels sprouts, finely shredded
  • 1 heaping tbsp cranberry sauce
  • 2 tbsp sherry or red wine vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp fresh lemon juice
  • 1 apple
  • Pinch of kosher salt
  • Freshly ground black pepper
Cookware Used
Holy Sheet
Nonstick Half-Sheet Pan
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Little Sheet Duo
Two Nonstick Quarter-Sheet Pans
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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In a large bowl, combine turkey, red onion, apple, mirepoix, dried cranberries, sliced almonds, Greek yogurt, lemon juice, and salt and pepper, to taste. 

In a separate bowl, whisk together cranberry sauce, sherry, Dijon, lemon juice, and salt and pepper. Once combined, slowly whisk in the olive oil. Add shredded Brussels sprouts, and toss until they’re coated with vinaigrette. 

Add a heaping spoonful of turkey salad onto your toasted bread, then top with Brussels sprout slaw. Season with more salt and pepper.

Photos by Noah Fecks