Who loves Thanksgiving? Raise your hand.
Who loves Thanksgiviving leftovers? Raise your hand.
Who really needs a low cal healthy way to eat all those leftovers? Hand raised!!!
This is my recipe of what to do with those Thanksgiving leftovers.
It combines stuffing (cornbread or traditional works), turkey, red onion and cranberries on a bed of spring mix and drizzled with cranberry vinaigrette. You can even throw some oranges on for good measure. Make it your own.
Now here I’m gonna let you on a secret. Probably a cook’s no-no. But hey. It’s the truth. So here it goes.
I’ve never made homemade cranberry sauce. Should I? Most definitely. Will I like it? I’m sure I will. But of all things canned, most of which I don’t even buy any more, this one we all love. So if I make home made mashed potatoes, stuffing, sweet potatoes, baked corn and fluffy dinner rolls. Who’s gonna point the finger and say “Look she didn’t make homemade cranberry sauce?”
All right? Go ahead and point the finger. But I like it and that’s tough.
So judge me or not but you must try this cranberry vinaigrette. It’s rocking.
Enjoy your Thanksgiving!
Love and blessings!
Day After Thanksgiving Salad with Turkey
- 4 cups spring mix
- 1 cup turkey diced or shredded
- 2/3 cup stuffing
- 1/2 red onion sliced
- 1/3 cup dried cranberries
- 1 orange sliced optional
- 1 cup canned jellied cranberry sauce
- 2 Tbsp cranberry juice
- 1 Tbsp red wine vinegar
- 1 Tbsp honey
- 1/2 tsp orange zest
- 1/4 tsp Kosher salt
- pepper to taste
- 1/4 oil I used a Mediterranean blend
- Blend all ingredients together except oil. Blend well. Add oil through the top and mix just until thoroughly combined.