by Jennifer Sartell of Iron Oak Farm
In our house, Thanksgiving isn’t just one day of eating turkey, stuffing, mashed potatoes and gravy, no,no. This feast goes on for several days in the form of leftovers. Come Sunday after the holiday and I start to feel more like a stuffed bird and all I can do is wattle.
I’ve tried many different dishes that attempt to turn Thanksgiving leftovers into a new meal, and while delicious, many times it’s still that similar flavor combination.Turkey Pot Pie, Turkey Shepards Pie, Turkey Casserole…it lends that same heavy feel to dinner.
This turkey salad wrap takes the leftovers and turns them into something fresh. It has a light, new flavor after days of everything being soaked in gravy. The fennel and the cranberries work beautiful together with the light licorice flavor of the anise and the spices of the cranberry sauce…it still feel holiday, but with a bright new twist.
You will need:
2 cups leftover turkey
1/2 cup mayonnaise
1/4 cup diced sweet onion
1/4 cup diced fennel
left over cranberry sauce (For a great recipe visit Iron Oak Farm’s Cranberry Orange Chutney.)
your favorite sandwich wrap or pita
In a food processor shred the turkey. If you like your salad more chunky, you can dice it into small cubes.
Add the mayo, sweet onion and fennel.
Mix until well incorporated.
Lay your sandwich wrap out and spread a spoonful or two of cranberry sauce. Add a slice of Swiss, some greens and the turkey salad.
Wrap it up and enjoy!
How do you re-create Thanksgiving leftovers? Share your ideas by leaving a comment below, or visit the Community Chicken’s Facebook Page.