Turkey Canape with Cranberry Cream Cheese

I did Thanksgiving on Sunday. One brother is heading to Ireland, the other brother will not be with his children for the 1st time. I decided to be the sweet little sister who was willing to take on Thanksgiving for a dozen people 5 days early. My back still hurts from two days of chopping, mixing and standing. Was it worth it? Absolutely. To begin the meal, I stole an idea from Parade magazine. Guests are handed a bowl of corn kernels, they are asked to take 1 kernel for each thing they are grateful for. Some family members choose 1, others choose 7. Everyone shared, everyone cried. Bottom line, we were all so grateful just to be together. I intended on posting pictures with the menu, didn't happen. We ate like pigs. We all agreed it was the most delicious Thanksgiving meal we had ever eaten. (We say that every year!!) Guests left complaining of full bellies. Soooo, go get a bowl of kernels and share what you are thankful for. Then forget about weight watchers and enjoy every single bite! The following evening try these Turkey Canapes with Cranberry Cream Cheese. While using up leftovers, you will have a tasty little appetizer. Wishing all of you a peaceful and happy turkey day.

• Sliced turkey breast
• 1 8 ounce bar of cream cheese at room temperture
• leftover (homemade of course) cranberry relish. I always make the recipe on the bag of the Ocean Spray cranberries,I just add a teaspoon of orange zest.
• Sliced pumpernickel bread
• 2 sprigs of fresh rosemary

Place 3 Tablespoons of cranberry relish(or sauce) in a small bowl. Add cream cheese, blend till well combined. The cream cheese will become a delightful pink color. I had extra, so I spread it on a fresh bagle on following morning.

Spread about 8 slices of bread with cream cheese mixture. Place a few slice of turkey on top. Cut the crust off the sides and slice into triangles.

Top each triangle with a small dollop of cream cheeese and a cranberry. Garnish with fresh rosemary.