Our Thanksgiving turkey was about 12 pounds. We ate some for Thanksgiving, of course, and I made stock with the carcass the next day. We froze some right away. We had soup with some of the extra meat, and a re-run of Thanksgiving dinner. And there was still some looking me in the eye today when I opened the refrigerator door.
So tonight we had two tasty, GAPS-friendly, turkey containing recipes that did not go together at all, but they were good enough I'm going to share them with you. I've got no pictures. You can imagine what these look like, and we were a bit hurried at dinner time tonight. Maybe you still have a bit of bird hanging around too.
Turkey Caesar Salad
salad:
Romaine lettuce
green onions
left-over turkey
Parmesan cheese (optional)
Wash and chop greens and onions. Cut turkey into bite-sized pieces. Grate cheese, if using. Arrange salad.
dressing (adapted from a Martha Stewart recipe that I may have passed on to some of you already - This one is adapted a little.)
1 large egg yolk
1t. Dijon mustard
1 large clove garlic
4 anchovy fillets
5T. lemon juice
1t. salt
1/4 t. pepper
~1c. olive oil
Blend egg yolk, mustard, garlic, anchovies, lemon juice, salt, and pepper with blender until smooth. Slowly add in olive oil as you continue to blend, processing until the dressing is a little thick. Dress salad, and enjoy.
Coconut Turkey Soup (inspired by Sally Fallon's Coconut Turkey Soup in Nourishing Traditions)
1.5 quarts stock
1/2 cup coconut cream concentrate or 1 can of coconut milk
1 cup chopped mushrooms
1 green onion, chopped
juice of 2 lemons
1t. freshly grated ginger
salt to taste
1 cup left-over turkey, chopped
Bring stock to boil. Add veggies, lemon juice, salt, and ginger. Cook ~10-15 minutes until veggies are tender. Stir in coconut cream concentrate or milk and turkey. Serve hot.
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