Getting Creative with Leftover Turkey

by Sarah Main Course, RecipesComments: 8

What to do with all the leftover turkey meat? I’m quite sure this question has crossed the minds of many folks as the lure of holiday leftovers fades away and the reality of the Monday morning routine comes ever closer. While I have no answers for the impending dread of getting up at 6am after a long, relaxing, and fun-filled holiday weekend, I can offer a yummy option for all that leftover turkey meat!

I made turkey salad sandwiches for dinner tonight, using homemade mayo (you really must make your own – store bought isn’t a healthy option). The turkey salad was served on slices of Berlin Bakery’s fantastic sprouted spelt bread.

I slathered organic cranberry jelly on one slice of warmed bread and turkey salad on the other .. bringing them together to make the sandwich – we call it the Thanksgiving Day Sandwich.

The sandwich is served with a salad of organic baby greens on the side. This meal that is both yummy and light on the stomach, a guarantee of a good night’s sleep afterward!

Turkey Salad

4 cups cooked, chopped free range turkey meat
1 cup homemade mayo (see recipe below)
1 cup finely chopped organic celery
3 TBL organic, sweet pickle relish (sources)
1 tsp sea salt (sources)
1 tsp pepper (sources)
1 TBL dried cilantro (sources)
pinch cayenne pepper (sources)

Combine all ingredients in a large glass bowl. Freeze what you will not use in 2-3 days.

Homemade Mayo

1 free range egg
1 free range egg yolk
1 tsp organic Dijon mustard (sources)
1 TBL lemon juice
generous pinch of sea salt (sources)
3/4 cup expeller pressed, warmed coconut oil (sources)
1/4 cup organic extra virgin olive oil (sources)

Wash eggs in warm, soapy water and then dry before cracking.

In your food processor, combine egg, egg yolk, dijon mustard, lemon juice, and salt. Pulse the food processor once or twice. Slowly drizzle in the warmed coconut oil and then the olive oil while continuously pulsing the food processor. That’s all there is to it! You now have raw, enzyme rich mayo that is so much better tasting than anything you can buy at the store! It will last 2 weeks in the refrigerator.

Sarah, The Healthy Home Economist

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.

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