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Thanksgiving Leftover Salad; Braised Red Cabbage, Turnips, and Sausage

December 1, 2009

Herbed turkey salad on a bed of lettuce with cranberry sauce

I have been thankful for lettuce this week.  It helped me build this gorgeous (and tasty!) salad using leftover turkey, herbs, and cranberry sauce.  It also made a couple of extremely rich cassoulet dinners (made with these beans and these carrots) approachable.

Salad makes everything healthy!

I’ve also been thankful for apples.  Aside from complimenting blue cheeses beautifully, they made a lovely leisurely breakfast on Sunday: apple-cinnamon pancakes.  And I threw one into tonight’s dinner as well.

Red cabbage and turnips - hello, cruciferous!

As I type, this is bubbling away on the stove, awaiting only bowls and slices of bread smeared with mustard.  Here, I have browned julienned onions and diced turnips, added diced apple and shredded cabbage, moistened with turkey stock and cider vinegar, and seasoned with salt, pepper, sugar, and bay leaf.  There is one small saucisse de morteau (a smoky sausage from France’s Alsace region) more for flavor than anything.

The smell is getting too good to resist, and there’s a Bond film on TV.  See you later!

Originally published on Seasonal Market Menus.

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