Happy (early) Thanksgiving!
Tomorrow is Thanksgiving, and I'm giving you three nutritious, delicious recipes that you can make with the leftovers!
Thanksgiving is a holiday that will be a little different for everyone this year. On the holidays, food is our connection to family. Sitting around the table, sharing stories, laughing, smelling the food cooking in the oven and eating a delicious meal! All our senses are heightened during the holidays, when families and friends join - our taste, smell, touch, hearing and vision are all engaged! If you can't physically be with family and friends this year, making and eating Thanksgiving food may be your connection to your family. The day might be a little like that for you this year, and that's okay!
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We know that Thanksgiving food can't be beaten, and we're all looking forward to it! Ensuring that you navigate the holidays without being restrictive is important. Don't skip meals before dinner - a lot of people assume that skipping meals means you can 'save your calories' for later. Actually, our blood sugar drops too low when this happens, and when we do go eat, we over consume! Also, drink plenty of water and try to fill your dinner plate with 50% vegetables, 25% protein and 25% grain/starch.
Since I'm sure you have your thanksgiving recipes sorted out for tomorrow (or not, that's cool too!), I'm going to give you three recipes you can use your leftover turkey for! (Sorry vegetarians and vegans: here's a recipe for a vegetarian/vegan friendly lentil soup I posted to make it up to you!)
I've got a turkey sandwich with homemade cranberry sauce (unless you already have your own!), a crunchy turkey salad (that isn't boring!!) with avo-lime dressing, and a delicious turkey bone broth you can make with your leftover turkey carcass. No food waste here!
Turkey Sandwich with Homemade Cranberry Sauce
Preparation: 5 mins (15 mins for sauce)
Cook time: 20 mins
Total Time: 25 mins
2 slices whole grain bread, such as Ezekiel
2 tablespoons homemade cranberry sauce*
Leftover turkey breast
Handful of spinach
*Homemade Cranberry Sauce
12 oz cranberries, fresh
1/2 cup natural, pure maple syrup
1/2 cup water
Zest and juice of 1 orange
Add all the ingredients to a saucepan and place on high heat until boiling, then lower the heat.
Simmer for 10-15 minutes, or until the cranberries have popped and it has reached your desired consistency
Mash the cranberries with the back of a wooden spoon or a potato masher until desired consistency is reached.
Slice the leftover turkey breast into manageable pieces, and place in a pan or the toaster oven for a few minutes to warm. Feel free to add any seasonings to this, like garlic powder or oregano!
Toast the bread and slather with homemade cranberry sauce on both slices
Top with spinach first, so it can stick to the sauce, then add the turkey breast and add the second slice of bread. Enjoy!
Crunchy Turkey Salad
Total Time: 10 mins
Leftover turkey breast
Handful lettuce, spinach, arugula and any other dark leafy greens
1 stalk celery
1 inch ginger
1 clove garlic
6 mint leaves
1 medium lime, juiced
1 tablespoon extra virgin olive oil
Small handful cilantro
Water as needed
Add all ingredients to a blender and blend, adding water as needed until desired consistency is reached
Cut celery and apple into small dices, shred the carrot and roughly tear the greens, adding into a bowl. Feel free to add any other veggies!
Add dressing to salad, tossing to combine.
Top with sliced turkey breast, and enjoy!
Turkey bone broth
Preparation: 5 mins
Cook time: 3 hours
Recipe from Epicurious
2 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 celery stalk with leaves, chopped
1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces
4 quarts (about) cold water
4 fresh Italian parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
1 bay leaf
Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
Once mixture is about to boil (do not let reach rolling boil) and skim any foam from the surface.
Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.
Strain and refrigerate for 3 days, or freeze for 3 months.