TARRAGON TURKEY SALAD

1lb Boneless Turkey Breat
creme fraiche
mayonnaise
sour cream
3 celrey ribs
1/3 cup chopped walnuts
3 T minced parsley
6 T fresh tarragon
3 T dried tarragon

Clean, skin, and butterfly cut (split lengthways to make two thinner fillets) turkey breast. Coat with creme fraiche and roast in oven for 30-40 mins (or until cooked throughout). Dice turkey and combine with nuts, diced celery, parsley, and tarragon. Add equal amounts of mayonnaise and sour cream until salad sticks together. Add salt and pepper to taste.

Salad will keep in refrigerator, covered for up to a week.