Thanksgiving doesn’t need to happen just once a year. With nutrient-dense foods and flavors in abundance this time of year we can and should enjoy turkey, root vegetables, and fresh herbs all year long!
This recipe is great with your holiday turkey leftovers or with fresh turkey any time of the year. (If using your leftovers, simply skip the steps below instructing you to cook the turkey). Luscious cream soaked turkey, perfectly topped with a sweet glaze reminiscent of the fall flavors we love, will have your family fighting over who gets to take the Thanksgiving leftovers for lunch!
Cranberries are a very low glycemic yet high antioxidant tart berry that complements the slightly sweet glaze in this recipe. Use a high-heat oil like tea seed or avocado oil for searing the turkey so you don’t oxidize the fat in both the oil and turkey skin.
This dish capitalizes on the gift that properly prepared fats provide our taste buds so enjoy this healthy and festive recipe. It’s so decadently delicious that it may even replace your roast turkey tradition!
SERVES: 4 SERVINGS
- 1 tablespoon avocado oil
- Salt and pepper
- 16 ounces skin – on turkey meat of choice (or use your Thanksgiving leftovers)
4 slices Applewood smoked bacon, chopped
- 1 cup shiitake mushrooms, sliced
- 1 cup cremini mushrooms, sliced
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1 cup fresh cranberries
- 1/2 cup low sodium turkey broth or bone broth
- 1 cup full-fat canned coconut milk
- 1 1/2 tablespoons molasses or 3 tablespoons balsamic vinegar
- 1 teaspoon arrowroot starch
- Chopped parsley (for garnish)
In a small mixing bowl, stir the arrowroot with a teaspoon of water. Set aside.
If cooking turkey from raw, heat oil in a large iron skillet. Season turkey with salt and pepper. Sear turkey on both sides for 3 – 4 minutes undisturbed, until browned evenly. Set aside on a plate.
Meanwhile, crisp the bacon. When done set aside on a plate with turkey.
Add mushrooms to the skillet and cook until they soften about 3 minutes. Add the cumin and cinnamon and stir. Add the cranberries, broth, cream, and molasses and stir to combine. Bring to a gentle simmer, and cook for about 10 minutes. Stir in the arrowroot starch mixture and keep stirring until sauce slightly thickens.
Add the turkey, bacon, and mushrooms back in the skillet, stir to combine and cover to finish cooking over medium heat about, 15 minutes or when the turkey is cooked thru and no longer pink inside.
Serve turkey-mushroom mixture over spinach or cooked squash, and garnish with fresh parsley.
Store leftovers in a glass container in the fridge for up to 5 days.