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THE NOURISHING HOME

living healthier lives in service to the King!

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TURKEY SALAD BOATS {OR CHICKEN SALAD BOATS}




A SIMPLY DELICIOUS THANKSGIVING MENU




HERB-STUFFED ROASTED SPATCHCOCK TURKEY







TURKEY SALAD BOATS {OR CHICKEN SALAD BOATS}

By Kelly · Leave a Comment

Dive into a simply delicious way to use up leftover roast turkey {or chicken}!



My post-Thanksgiving tradition for using up leftover roast turkey is to make my
family’s favorite Creamy Turkey & Veggies Soup. However, this year, those plans
ran-aground when we found ourselves somewhat underwater dealing with a burst
pipe in our kitchen. {Yikes!}

Since we won’t have the water back on until later this week, I’m sticking with
quick-n-easy {and practically dish-free} meals like these super simple and Tasty
Turkey Salad Boats instead.



The secret to the cute-factor here is simple endive, which is actually just as
healthy as it is cute and tasty. Endive is chockfull of vitamins and minerals …
and obviously it makes the most adorable little edible “boats” perfect for
stuffing with your favorite fillings like this easy and tasty turkey salad.

By the way, if you don’t have leftover Roast Turkey on hand, no worries! Simply
substitute with leftover Roast Chicken, or Slow Cooker Rotisserie Chicken
instead. It’s just as delicious, and a great way to put those leftovers to work
for you!




Print

Turkey Salad Boats {or Chicken Salad Boats}

Yield: 2-4 servings



Ingredients


 * 2-3 heads of endive
 * 2 cups shredded roast turkey (or chicken)
 * 1/2 cup diced celery
 * 1/2 cup diced apple
 * 1/4 cup Whole30-compliant dried cranberries (or raisins or currants)
 * 1/4 tsp dried tarragon
 * 3-4 Tbsp of Whole30-compliant mayo
 * Sea salt to taste

Instructions


 1. Add all of the ingredients to a large bowl. Mix well to combine. Season with
    a dash of salt to taste.
 2. To create edible “boats” for serving, carefully, cut off the end of a head
    of endive and carefully remove the leaves.
 3. Stack two leaves on top of each other to form one “boat.” Repeat with
    additional endive leaves.
 4. Fill each endive boat with turkey salad and enjoy!

Notes

These tasty little boats can be made up to 3 days ahead of time. Either wrap
individually, or place close together on a serving plater and wrap tightly.

3.1
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YOU MIGHT ALSO LIKE:



Herb-Stuffed Roasted Spatchcock Turkey
Simple Healthy Hash Browns {3 Tips for Perfect Hash Browns Every Time!}
Apricot-Apple Chicken Salad (GF)


Filed Under: Lunch, Whole30 ·


A SIMPLY DELICIOUS THANKSGIVING MENU

By Kelly · Leave a Comment

Thanksgiving is a special celebration that most certainly deserves a special
menu!



In the quest to serve up a memorable meal, often keeping it simple is best. And
that’s what I love about the following recipes. Made with wholesome real food
ingredients, each represents the simple, traditional flavors of Thanksgiving.
Nothing super fancy or difficult, just delicious family-style dining at its
best!


HERB STUFFED ROASTED SPATCHCOCK TURKEY



I’ve made a lot of roast turkeys throughout the years, but this Herb Stuffed
Roasted Spatchcock Turkey (also shown sliced above) is by far my newfound
favorite because it’s a quick, easy and foolproof method for achieving a
fantastically juicy and flavorful bird!


THE ULTIMATE GRAIN-FREE HERB SEASONED STUFFING



I may be a bit bias here, but this simple, yet savory Herb Seasoned Grain-Free
Stuffing is my absolute favorite complement to a perfectly roasted bird. This
no-bread wonder tastes so much like the real deal, I jokingly call it the “I
can’t believe it’s not stuffing, stuffing” because the taste and texture is
absolutely amazing!


CREAMY DREAMY MASHED POTATOES



My dear friend Jessica knows how it’s done, which is why her simple, yet
delicious recipes are a frequent in my free weekly meal plans. And her recipe
for Creamy Mashed Potatoes is definitely a keeper that will be frequenting our
family table on Thanksgiving Day and beyond!

(P.S. If you’re into smothering your mashed potatoes with gravy {and who
isn’t?!}, my sweet friend Heather at Mommypotamus has simple and tasty method
for making Classic Turkey Gravy using the perfect grain-free thickening agent –
grassfed gelatin!) 


LEMON GARLIC GREEN BEANS



A simple, yet delicious side, Lemon Garlic Green Beans have been a family
tradition since I was a wee-one! Please note: When serving these aromatic green
beans as part of a Thanksgiving meal, I reduce the garlic to just one clove.
That way, it doesn’t overpower the other savory flavors on the plate.


PERFECT PUMPKIN PIE



It wouldn’t be Thanksgiving without pumpkin pie! And guess what, I have a secret
for you … You don’t have to put up with over-baked grain-free pie crusts to
enjoy classic desserts like pumpkin pie! I’ve got a simple method for making
perfectly scrumptious pumpkin pie with a light flaky grain-free crust. What’s
the secret? Pop over to my Perfect Pumpkin Pie recipe to get the delicious
details!

Happy Thanksgiving from our home to yours!
As we gather together with our families this holiday season, may our hearts be
centered on bringing glory to the One from whom we’ve received abundant
patience, mercy, grace and love!

Wishing you and your family a very blessed Thanksgiving, Kelly


YOU MIGHT ALSO LIKE:



Fettuccine Alfredo w/Balsamic Chicken Medallions (Gluten-Free Option)
30 Favorite Whole30 Recipes
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Filed Under: Poultry ·


HERB-STUFFED ROASTED SPATCHCOCK TURKEY

By Kelly · 2 Comments

Save time and enhance flavor this holiday season with a simple shortcut to juicy
roast turkey with just a few snips of your kitchen shears!



This summer, after discovering how easy it is to spatchcock a chicken for a
perfectly roasted bird that’s super moist and flavorful, I just knew I had to
use this simple method for roasting a whole turkey as well!

And the results are just as amazing – a beautiful turkey with unbelievable
flavor and moistness in less time and with less effort! If haven’t tried this
easy foolproof method yet, let me encourage you that it’s a real game changer
for ensuring a more evenly cooked, juicer bird!

Another reason to love spatchcocking is its sheer simplicity – there’s nothing
fancy or difficult about it. All that’s required is a large rimmed baking sheet
and a simple pair of poultry shears, which are used to remove the backbone in
order to flatten the turkey.



And that’s the secret to this classic cooking method … Flattening the turkey
exposes more surface area to heat, which reduces overall cooking time, and also
results in the white breast meat and dark leg meat reaching doneness at the same
time. And even cooking means juicer meat and a crisper skin! Just look at that
perfectly golden bird! It really is so simple! Just give it a try and see for
yourself!



This beautiful roasted spatchcock turkey is definitely as delicious as it is
stunning! The flavorful surprise of a fresh herb mixture stuffed under the skin
helps to keep the breast meat moist and juicy, and oh-so-flavorful! This easy &
tasty technique will have your family “oohing-and-ahhing” with every delicious
bite!

That’s why this gorgeous bird is the shining star of my family’s Thanksgiving
Menu. And it pairs beautifully with my bread-free Savory Grain-Free Stuffing,
which is so remarkably similar in flavor and texture to traditional stuffing,
you’ll swear it’s the real deal!


HOW TO SPATCHCOCK {BUTTERFLY} A WHOLE TURKEY



Step One: Rinse and pat dry a whole turkey (about 12-14 pounds). Place the
turkey breast side down on a work surface with the legs facing you.

Grab the bird by the tail. Using sharp poultry shears, remove the backbone by
carefully cutting along both sides of the backbone from the tail to the neck. If
you hit a tough spot, try cutting with just the tip of the shears.

P.S. Be sure to save the backbone (and giblets) for making delicious and healthy
homemade stock.



Step Two: Flip the turkey over and open it up like book, laying it flat on a
work surface. Use the palm of your hand to firmly press down on one side of the
breast, close to the breastbone, until you hear a crack. Repeat on the other
side. (For better leverage, stand on a step stool.)



Step Three: Tuck the wing tips under the thighs of the turkey to keep them from
overbrowning. It’s easy to see why they also refer to this method as
“butterflying,” since the shape of a spatchocked bird resembles a butterfly.
(Maybe it’s just me, but I think it looks more like a turkey with its hands on
its hips!)



That’s all there is to it! Now that you’ve learned how to spatchcock turkey,
you’re ready to season your beautiful bird with a flavorful mixture of herbs and
ghee for the moistest, most delicious turkey you’ve ever tasted! (See recipe
below.) Enjoy!





Print

Herb-Stuffed Roasted Spatchcock Turkey

Yield: 6-8 servings



Ingredients

 * 1 whole turkey (12-14 lbs.)
 * 3 Tbsp fresh thyme leaves
 * 3 Tbsp minced fresh sage
 * 1 tsp lemon zest
 * 1 tsp sea salt
 * 3 cloves garlic, minced
 * 5 Tbsp Ghee or softened butter (if DF, use oil of your choice)
 * Paprika for sprinkling on top, if desired
   

Instructions

 1. Spatchcock the turkey following the how-to photo tutorial above. (Reserve
    the turkey parts for making homemade stock, if desired.)
 2. Place turkey on a large rimmed baking sheet as shown above. (Or cover and
    refrigerate spatchcocked turkey up to a day in advance of roasting.)
 3. When ready to roast, preheat oven to 425°F. Pat dry the turkey and season
    with salt and fresh ground pepper.
 4. In a small bowl, combine the fresh herbs, lemon zest, salt, garlic and ghee
    to form a paste.
 5. Carefully detached the skin from the turkey breast by gently sliding your
    fingers under the skin to separate the skin from the breast meat.
 6. Evenly distribute half of the herb-ghee mixture underneath the skin of the
    turkey onto the breast meat. Then rub the remaining herb-ghee mixture all
    over the skin of the entire bird. Then sprinkle the top of the entire bird
    with a little ground paprika, if desired. (This adds additional flavor and
    beautiful color!)
 7. Roast turkey at 425°F until a meat thermometer inserted into the thickest
    part of the breast and thigh, but not touching bone, registers 160°F, about
    1 1/2 to 2 hours, depending on size of the bird. (Cover breast with foil, if
    turkey is browning too quickly.)
 8. Let turkey rest at least 20 minutes before carving. Serve with your favorite
    healthy holiday sides like my Savory Herb Seasoned Grain-Free Stuffing.
    Enjoy!

3.1
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Filed Under: Poultry, Whole30 ·

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MY NEW COOKBOOK IS HERE!

WELCOME TO THE NOURISHING HOME!

I’m so glad you’re here and want you to feel right at home! My heart in creating
this blog is to help you by sharing helpful meal planning strategies and
nourishing GF recipes that are healthy, easy and delicious with thanksgiving to
God! [Read More …]


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