Recipe: Easy leftover Thanksgiving turkey salad
I love Thanksgiving food, but not so much nearly a week later. Plus, with the weight I’ve gained around my middle from all that fried turkey, potatoes, and casseroles, I’m ready to pull back on the butter-rich comfort dishes.
That’s what makes this turkey salad so fantastic—not only do you get to use up leftovers, the boring turkey gets a makeover in a healthier, lighter rendition.
Inspired by a ritzy version from Neiman Marcus, you could just as easily swap out the turkey for chicken and add any additional fruits, vegetables, grains, nuts, or seeds you like or have on hand. I like to eat my poultry salad on toasted bread or croissant with my homegrown alfalfa sprouts. (Protip: It’s super easy to sprout your own alfalfa at home. Just buy the seeds, place about one or two tablespoons in a mason jar,, cover with cheesecloth or some clean nylon stockings, and seal in place with a rubber band. Rinse and drain the seeds once a day, and you’ll start getting sprouts in a few days.)
Your family will thank you when they don’t have to eat another bite of traditional Thanksgiving turkey for dinner tonight. And your waistline will be grateful, too, when it can squeeze back into those skinny jeans.