Turkey Bruschetta

Turkey topping:
3 cups cooked, shredded dark turkey meat
1 cup mayonnaise (plus 1/2 cup more to taste)
1/4 cup Dijon mustard
Salt and pepper

Cranberry and shallot relish:
2 cups fresh cranberries
1/4 cup chopped shallots
1 cup red-wine vinegar
1/4 cup sugar
Salt and pepper to taste

Bruschetta:
1 baguette, sliced on bias
1 stick softened butter

For topping: Fold together all ingredients, and season with salt and
pepper. Set aside. For relish: Add cranberries, shallots, vinegar and
sugar to pot, and simmer for 30 minutes, stirring occasionally. Add
salt and pepper to taste. Remove from pot, cover and place in
refrigerator until chilled.

For bruschetta: Butter baguette slices and toast in 400-degree oven
for 5 minutes. To assemble: Place 2 tablespoons of turkey mixture on
each slice of baguette, top with cranberry-shallot mixture and garnish
with chive sticks.

Makes 10 to 12 servings