Toast the pumpkin seeds to bring out their rustic flavor. This can be done in the oven, but for this small amount of seeds, I find it easier to do stove-top: Place the seeds into a non-stick pan over medium heat. Let them toast, stirring frequently with a rubber scraper, until most of the seeds show light brown spots. Pour the toasted seeds onto a plate or paper towel and allow them to cool to room temperature.
Refrigerate the mixture overnight (or at least for several hours) to allow flavors to meld.
Serve your delicious turkey salad as a sandwich filling or plated over lettuce (shredded or in large leaves). Decorate it with the reserved pumpkin seeds and cranberries/raisins, and garnish it with sliced hard cooked eggs, green olives, or pickles, if desired.
Gala Turkey Salad https://comboplate.net/gala-turkey-salad/