Husbands and leftovers never go together, at least in my case.
Yet, here I am, always trying to figure out what to do with the extra servings of turkey. Finally, inspiration hit! I came up with this: The Turkey Plate. It’s ingenious, if I may say so, and has worked wonders for taking care of my leftover turkey, grains, and roasted vegetables.
The main point here is the presentation. All these leftovers are camouflaged in this nice, colorful plate.
Enjoy!
Part 1
Use leftovers or make new.
- Cube from the following options:
- Zucchini
- Sweet potato
- Beet
- Mushroom
- Onion
- Chickpea
- Sweet pea
- Green beans
- Cauliflower
- Broccoli
Description:
- Line a cookie sheet with parchment paper. Place the vegetables on the cookie sheet. Keep each vegetable separate.
- Mix salt, pepper and ¾ cup oil and let bake on 400.
- After 20 minutes, mix and let it bake for another 10 minutes, unless it’s showing brown. Once it starts getting brown, take it out of the oven.
- Place on the plate, individually.
Part 2
- Chop lettuce, cucumber, tomato, and red onion.
- Place on the dinner plate, each individually.
Part 3
- Cut the turkey and place it on the plate in one section.
Part 4
- Any leftover grain, warm up and place in another section on the plate.
Part 5
Dressing:
½ cup oil
¼ cup red wine vinegar
2 frozen cubes basil or dill (I use interchangeably)
1 tsp. Dijon mustard
Salt, pepper, and garlic to taste.
- Mix it all together.
- Place in shot glass.
