Thanksgiving isn’t over in our house yet! We are obsessed with this!

1/4 cup red onion, finely chopped
1/4 cup pecans, toasted and chopped
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
4 croissants, split
Directions
In a large bowl, combine the chopped turkey, mayonnaise, sour cream, and Dijon mustard. Mix until well blended.
Add the celery, red onion, pecans, and parsley to the bowl. Stir until all ingredients are evenly distributed.
Season the mixture with salt and pepper to taste.
Split the croissants in half and spoon the turkey salad mixture onto the bottom half of each croissant.
Place the top half of the croissant over the filling and serve immediately.
Variations & Tips
For a lighter version, substitute Greek yogurt for the mayonnaise and sour cream. You can also add dried cranberries for a touch of sweetness or swap the pecans for walnuts if you prefer. If you’re feeling adventurous, try adding a dash of curry powder for a unique flavor twist. For a gluten-free option, serve the turkey salad on a bed of lettuce instead of croissants.