My family, like most, revolves around socializing in the kitchen and enjoying a good meal with the company of others we love; enter the holiday, and the occurrence of family time spent around dwelling in the kitchen and sitting for hours around the dinner table becomes personified.
I think it is safe to say that this is my favorite time of the year; snow, smells of turkey dinner, and the fact that the holidays, for us, means focusing on getting in as much quality family time as possible.
Turkey dinner, in our house, extends beyond just enjoying a roasted turkey hot out of the oven. Turkey is enjoyed for days to come in the form of left overs; bone-broth, turkey soup, and sandwiches until you can’t look at another sandwich for another year (is it cheating that the new year is right around the corner 😉 ? )
My favorite left-over turkey invention as of late is what Bodhi, Trout, and I enjoyed for lunch today.
Most are familiar with chicken salad, but why not turkey? It was incredible.
I made sure to incorporate all the flavors of the holiday with toasted walnut, cranberry, celery, and of course…the turkey. We were on our last leg of left-over turkey and I am so so glad that this is what I decided to do with it.
I am a big believer less is more, I suppose with this salad…more is more 😉
I did make sure to add the best ingredients I could find to truly honor the turkey, (we take our turkey eating extremely serious around here…it died for us….we will enjoy every last bit!)
Organic red grapes, toasted walnuts, turkey (mostly white meat), celery, and the glue that holds it all together….veganaise, (yes, I realize that the salad is NOT vegan..but we love veganaise in my house).
It really is my new favorite way to “beaf up” salad greens!
Holiday time = more time spent in the kitchen. So far in our new kitchen I have produced a turkey dinner, lasagna to last us for days, and a bunch of other yummy food. We also baked blueberry & orange muffins (w/ flax seed, coconut sugar, orange zest, oat flour…they are our new favorite breakfast)
We take our food very seriously over here and I am thankful that the holidays, particularly this year in our new home, has kept me amply inspired.
Besides baking, cooking, and hanging in the kitchen…the boys and I got dressed up and supported Ryan at his company Christmas party. We haven’t had the best luck in finding sitters so they come with us just about everywhere…..Tonight they left both Ryan and I feeling like proud momma and papa bears. Bodhi and Trout really know how to turn it on when it counts 😉
Family pictures tomorrow….here’s hoping we can all manage to look better than the photo pictured above 😉 😉 we really know how to take photos!
- Left-over turkey diced in bite size chunks
- Left-over celery, diced
- 1 C. red, seedless grapes cut in half
- 1/3 C. toasted walnuts
- 3 T. veganaise
- Salad greens, sunflower seeds, and dried cranberries to complete your holiday-themed salad
- Toss all ingredients, minus the salad greens, sunflower seeds, and dried cranberries in a bowl. Mix until completely coated with mayo.
- Pile on top of salad greens and top with sunflower seeds and dried cranberry
- Obviously omit an ingredient if you don't like it. I didn't want to use dried cranberry in the actual salad...I liked the idea of adding a freshness with the red, seedless grape...I'm glad I did!