Turkey Cranberry Salad

Tired of leftovers?  I promise you will want leftovers so you can enjoy this salad. Perfect on a croissant, bread or for you watching your carbs, on lettuce. Chicken can be used in place of turkey and it’s equally delicious. 

  
Ingredients:

3 cups leftover turkey, chopped or shredded

1 cup of dry cranberries (Craisens)

4 scallions, green and white parts, snipped into pieces

3 celery stalks, chopped

1 teaspoon fresh chives

1 cup of walnuts chopped, optional

  
Dressing:

1 lemon, juiced

1/2 cup sour cream

1/2 cup mayonnaise 

1 Tablespoon brown sugar

2 Tablespoons of fresh parsley, chopped

1 teaspoon dry dill, I used Pampered Chef Dill Mix Seasoning (regular dry dill works fine)

1 teaspoon dry oregano or Italian seasoning

Salt and pepper to taste
Combine the ingredients in a bowl. Stir to mix. In a separate bowl, add the ingredients for the dressing. Add dressing to the salad ingredients and stir to combine.  Serve on a croissant, your favorite bread or bib lettuce. This turkey salad is even better the next day. Enjoy!

  
Adapted from Ree Drummond

Loaded Mashed Cauliflower

I had dinner at my friends house the other night. I never show up empty handed so I made a very tasty casserole to take with me.

3 large heads of cauliflower
2 8 ounce containers of whipped chive and onion creamed cheese
1/2 cup grated Parmesan cheese
2 cups of sour cream
3 cups grated sharp cheddar cheese, divided
2 Tablespoons of butter
2 teaspoons salt*
2 teaspoons pepper*
1/4 cup to 1/2 cups of chicken broth
1 pound of bacon cooked crispy
About 5-6 green onions
Additional chicken broth for steaming if desired

  
Preheat oven to 350 degrees. Wash cauliflower and steam pieces of cauliflower for about 10 minutes. You want this to be soft enough to mash. Repeat into all cauliflower has been steamed. I steamed mine in the microwave in a microwave steamer using 1/4 cup of broth for each steaming. Water can be used too. You can do it on the stove top if you like. Once cauliflower has been steamed. Place it in a colander and let it rest for 5 minutes. This will redistribute the water and you will be able to remove big pieces of stem. I mostly used the florets and de-stemmed them before mashing.

Cook your bacon crisp. I used thick cut bacon. While bacon is cooking, mash cauliflower with potato masher. In a large bowl, I used my Kitchen Aid mixer. Blend mashed cauliflower with butter, sour cream, and cream cheese. Add salt and pepper. This is when you decide how thick or thin you want the consistency. Add chicken broth to get your desired consistently. Next add 1 cup of sharp cheddar cheese and one half of the bacon mixture. Mix to combine. I used a deep dish 9 1/2 by 11 1/2 heavy duty aluminum pan. Place in pan and top with remaining cheese and bacon. Bake for 30 minutes until hot. Top with scallions.

This recipe serves 10 people easily. You can cut it in half for smaller quantities. *To taste. Enjoy!