It happens every year. You make a giant 28-pound turkey for a family of eight and...surprise! It doesn't all get eaten. Now you are left with a pile of leftover turkey breast, and all that dark meat that only a few people will touch. But what to do...
Everyone loves a Thanksgiving leftover turkey sandwich, but then what? There's only so much turkey soup you can stuff in your freezer, leftover pizza you can make, and turkey burritos you can enjoy. Sometimes you need something new and fresh, that doesn't taste like the heavy meal you just consumed.
That's where these turkey salad lettuce wraps come into play. Fresh, crispy butter lettuce leaves, sharp cheddar cheese, and a homemade cranberry mustard...MM, MM! Just what the doctor ordered.
Best part is, you can easily make this turkey salad right after Thanksgiving and keep it in the fridge for a few days. If you want a little variety, this salad is also delicious on whole wheat toast or on top of a traditional salad. The world is your oyster.
- 1 1/2 cups leftover roasted turkey meat
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup sharp cheddar cheese (shredded)
- 1 scallion (chopped)
- 1/2 teaspoon garlic powder
- Salt and pepper (to taste)
- About 10 butter lettuce leaves (romaine leaves also work)
- Cranberry Mustard:
- 1 1/2 cups frozen cranberries
- 2/3 cup water
- 2 tablespoons stone ground mustard (or dijon mustard)
- 1 1/2 tablespoons maple syrup
- Pinch of salt
- Shred or chop the roasted turkey meat into bite sized pieces.
- Whisk the mayonnaise, sour cream, garlic powder, and salt and pepper in a bowl.
- Add the shredded turkey, sharp cheddar cheese and scallions. Stir to completely combine and coat the chicken. Cover and place in the refrigerator while preparing the cranberry mustard. (Often when it is allowed to sit for an hour or two, the flavors meld nicely.)
- In a small saucepan, combine the frozen cranberries and water. Heat on medium low for about 10-15 minutes or until the cranberries have burst and are softened.
- Add the mustard and maple syrup to the cranberries and stir to combine. Cook for another 2-3 minutes.
- Remove the cranberry mixture from the heat. Use an immersion blender to blend the ingredients until completely smooth, then add salt to taste. Cool the mustard in the refrigerator.
- Place about a 1/3 cup of the turkey mixture in each butter lettuce leaf and drizzle with the cranberry mustard. Serve immediately!
|Nutritional Guidelines (per serving)|
|Total Fat||43 g|
|Saturated Fat||12 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||2 g|