Thanksgiving dinner is over… now for LEFTOVERS!
I spent this Thanksgiving walking around NYC and eating at restaurants with my family. Unfortunately, turkey dinners in NYC are somewhere around $65 per person if you’re dining out, so we opted not to partake in the turkey festivities. We enjoyed a delicious Italian restaurant instead.
“What?!?! No turkey on Thanksgiving?? Are you even qualified to be writing this blog???”
Yes, I am.
Fortunately for me, I did not miss out on traditional thanksgiving foods entirely. When I got back from NYC, my “host mom” in Philadelphia made the most delicious turkey dinner for all to enjoy.
I am quite blessed.
My favorite part of the dinner: Roasted Butternut Squash and Apples. But, my second favorite part was the 21 pound turkey.
As is likely to be the case with you, we are set with turkey leftovers for life… Here is one solution to the problem:
Recipe: Leftover Thanksgiving Turkey Salad
- 3 C chopped turkey breast
- 3/4 C Mayonnaise
- 2 Tbsp chopped fresh dill
- 3-4 hard boiled eggs, diced
- 1 large apple or pear, diced
- 1/4 C cooked cranberries
- 1/2 C red onion, fine dice
- 2 stalks of celery – sliced
- No rocket science here… chop everything up and throw it together.
- Cooked cranberries can be done in a hot skillet with a little bit of oil, or they can be placed on a baking sheet in the oven until they look like they’re ready to pop.
- You can enjoy the salad with bread, or for a gluten-free option, you can cut up apple slices.
A Note to the Diabetics: Most of these ingredients are limited/no carbohydrate foods (turkey, mayo, herbs, onion, celery). The only major contributor would be the apples. The cranberries are too small of a portion to make a significant difference. 1 large apple = 30 grams of carbohydrate. I got about 4 servings out of this recipe, which means that each serving was about 8g of carbohydrate. See how I did that?
You have plenty of carbohydrates to use for bread, roasted butternut squash (recipe coming soon), or extra apple slices if you like. Enjoy!