Save this recipe for after Thanksgiving, when leftover turkey is on hand. It's a perfect post-holiday turkey salad supper, harkening back to the big feast but light and healthy, a welcome respite after the holiday's abundance.
Happy Thanksgiving, All! May we all enjoy it in real life, not online!
A THANKSGIVING PRAYER
Let us give thanks for a bounty of people:
For children who are our second planting, and though they grow like weeds and the wind too soon blows them away, may they forgive us our cultivation and fondly remember where their roots are.
Let us give thanks:
For generous friends with hearts as big as hubbards and smiles as bright as their blossoms;
For feisty friends as tart as apples;
For continuous friends, who, like scallions and cucumbers, keep reminding us that we've had them;
For crotchety friends, as sour as rhubarb and as indestructible;
For handsome friends, who are as gorgeous as eggplants and as elegant as a row of corn, and the others, as plain as potatoes and so good for you;
For funny friends, who are as silly as Brussels sprouts and as amusing as Jerusalem artichokes, and serious friends, as complex as cauliflowers and as intricate as onions;
For friends as unpretentious as cabbages, as subtle as summer squash, as persistent as parsley, as delightful as dill, as endless as zucchini, and who, like parsnips, can be counted on to see you through the winter;
For old friends nodding like sunflowers in the evening-time and young friends coming on as fast as radishes;
For loving friends, who wind around us like tendrils and hold us, despite our blights, wilts and witherings;
And, finally, for those friends now gone, who like gardens past that have been harvested, but who fed us in their times that we might have life thereafter;
For all these we give thanks.
TURKEY SALAD SUPPER with
GREEN BEANS & DRIED CRANBERRIES
Time to table: 35 minutes
- Well-salted water (see TIPS)
- 1 pound green beans, stem ends snapped (see TIPS)
- Ice water
- 1 teaspoon good mustard
- 1 tablespoon good balsamic vinegar
- 2 tablespoons red wine vinegar
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound cooked turkey, chopped
- 2 ribs celery, halved lengthwise and cut sharply on the diagonal
- 2 green onions, chopped
- 1/4 cup dried cranberries (or leftover cranberry sauce)
- Fresh herbs – parsley, thyme, oregano
- Leaf lettuce
GREEN BEANS Bring the salted water to a boil in a large covered pot. Drop in the beans, return to a boil and cook for about 4 minutes or until fully cooked but still bright green. Drain and drop into ice water until cold, drain again, then dry between layers of paper towel.
BALSAMIC VINAIGRETTE Whisk together all the ingredients. Drop the cooked beans into the dressing to soak until ready to combine.
SALAD Stir together all ingredients.
TO SERVE Line plates with leaf lettuce. Lift the beans out of the vinaigrette and arrange on the plates. Stir the remaining vinaigrette into the turkey mixture, taste and adjust the seasoning if needed; arrange on the plates. Serve and savor!
What's Your Favorite Thanksgiving Leftover?
Mine just might be the turkey carcass, for making turkey stock! Don't throw the carcass away, here's Turkey Stock. I actually prep the roasting pan (or the stockpot, if not roasting the bones before making the stock) before the turkey comes out of the oven. That means even as the meat is being carved, bits and pieces can be tossed right into the roasting pan for dealing with after dinner. No time to mess with the carcass now? Toss it all in a big garbage bag and freeze for later.
And yours? Leave a comment!
More Ideas for Leftover Turkey
Chili: It's What Comes Before and After Thanksgiving
Shop Your Pantry First
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