50 Ways to Leave Your Turkey

Well, maybe not 50…more like 4 and it’s about the day after, anyhow.

I love Thanksgiving! For some reason, I never cook a turkey at any other time of the year. I think the overall size of the bird is just too intimidating. Yet, the largesse is exactly what makes the day after so appealing. The next day repurposing, is the best!


Breakfast: Turkey Hash

This is easy and portion size is directly proportional to the morning’s exercise. Chop up 1 cup of turkey and 1 cup each of any extra veggies. I had carrots, broccoli, and zucchini. I added about 1/4 cup of chopped white onion, too. Heat up a cast iron skillet, add a liberal spoonful of coconut oil and start with the onions and carrots. Turn to low, stir until soft, add the zucchini and broccoli. Stir until they are both bright green. Add the turkey until it’s heated. Place in a bowl, add sea salt to taste and enjoy!







Post Breakfast: Turkey Stock

Bone broth is a cure all for so many things! Thanksgiving turkey broth has the advantage of additional flavor since the turkey was roasted or grilled with ample seasoning. I make the stock and then freeze it. This becomes my base for a quick mid-week soup, for supper. I just add veggies and within 10 minutes, I have a meal!








Lunch: Turkey Salad

After the excess of Thanksgiving, a nice light salad hits the spot. This is a recipe from one of my favorite cookbooks: The Autoimmune Paleo Cookbook. Go to page 224 and substitute the chicken with the Turkey.

  • 1/2 cup Garlic Mayonnaise – I use Low fat Vegenaise with garlic that I crush into it
  • 1 tsp apple cider vinegar
  • 1/2 lemon, juiced
  • 2 tsp powdered turmeric
  • 1 tsp powdered ginger
  • 1/4 tsp sea salt
  • 2 cups shredded chicken (use the leftover turkey)
  • 1/2 cup chopped red onion
  • 1/4 cup raisins
  • 2 tbsp chopped parsley, for garnish

Combine the mayo, vinegar, lemon juice, turmeric, ginger and salt in a large bowl and whisk to combine. Add the chicken (turkey), red onion, and raisins. Stir to combine and serve on top of your favorite mixed greens.


Dinner: Turkey Enchilada Casserole

Ok, this pretty much negates all of the lighter meals, from the day, but heck, keep the calories coming! There is always the weekend to exercise and a good movie and a glass of wine to close out the evening.

Happy post-Thanksgiving!



Kellie Duckhorn

Kellie Duckhorn has been a part of the Napa Valley wine community for more than 45 years. She is currently the General Manager for Baldacci Family Vineyards and she loves everything about this limited production, family owned and operated winery.