About a week or so ago my mom asked me to cook a whole turkey that she had bought a few months ago. Since I live a predominately meat-free plant based diet I was more than a little apprehensive at trying my hand at a turkey. I eventually acquiesced and got this novel idea to grill the turkey. A few Google searches later I carved out a Saturday afternoon and with grill and turkey in tow I was ready. Let’s just say that the grilled turkey idea fell flat as a pancake and two unsuccessful hours later I was sliding the turkey into a 400 degree oven. The end justifies the means however and my family raved about the meal and the turkey. Turkey is just a little to gamey and heavy for my gut but I did create this yummy Curry Turkey Salad and Turkey Stock from the days of leftovers we had. Veggie-tarian or not I try to not let any food go to waste if I can help it.
Curry Turkey Salad w/ Udi’s Millet Chia Multi-grain Bread
1 1/2 cup diced turkey
1/4 cup mayo
1/4 cup shredded carrot
1/2 apple, diced
1/4 cup golden raisins
1 tbsp curry powder
1 tsp sea salt
1 tsp cracked black peppe + 1/4 cup bean sprouts
1. Combine dry ingredients in a medium mixing bowl, fold in mayo.
2. Spread salad on millet bread and top with bean sprouts