The refreshingly tangy relish used in this turkey salad can also be spooned over plain yogurt for a nutritious treat. Add a tablespoon of brandy and transform the relish into a dessert topping for vanilla ice cream or pound cake. Recipe created by Cynthia Nicholson.

Not-Your-Everyday Turkey Sandwiches

6 ounces pitted dried plums
1 (12-ounce) package fresh or frozen cranberries
1 orange, peeled and quartered
1/2 cup pecans
1/2 cup granulated sugar
1/3 cup reduced-fat cream cheese, softened
1/2 teaspoon ground sage
8 slices pumpernickel bread
12 ounces thinly sliced smoked or plain cooked turkey
4 lettuce leaves

1. In food processor, process dried plums, cranberries, orange, pecans and sugar until finely chopped, pulsing on and off.
2. In a small bowl, mix together cream cheese and sage until blended. Spread cream cheese mixture equally on half of the bread slices. Layer one-fourth of the turkey, 1/4 cup relish and one lettuce leaf over cream cheese; cover each with a second bread slice.
3. Reserve remaining relish for future use, covered and stored in the refrigerator for up to 1 week.

Makes 6 servings.