Just this one last post about Thanksgiving, then we will move on, I promise. Well, I am working on another low-fructose dessert, so there may be another one coming up, but not right away. I want to get Thanksgiving out of the way because I am excited to share some low-fructose holiday recipes I’ve been working on!
The main reason I bought such a large turkey this year was for the leftovers. I’ve greatly increased the protein in my diet, so having already-cooked meat around really helps. There are two great recipes I want to share for leftover turkey meat. The first is a soup I found on Food.com last year: Turkey Soup. I made turkey broth from the leftover carcass (which made a TON of broth, by the way) and used it to make this soup. I also made a double batch of the soup, so I could freeze the leftovers…..of the leftovers.
The second recipe is a simple turkey salad. You can make it with turkey or chicken. My husband said it was really good on the Even-Better Low-Carb, Wheat-Free Buns. I ate it plain for a low-carb lunch. This was just something I threw together, but it turned out so good, I thought I’d share.
Leftover Turkey Salad
Ingredients
2 cups chopped, leftover cooked turkey or chicken
1/2 cup diced celery
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon lemon juice
salt and pepper to taste
Directions
Combine all ingredients and refrigerate for at least a couple of hours for the flavors to meld together. Serve on bread, buns or a bed of lettuce.
