This year I didn’t get the opportunity to cook Thanksgiving dinner, which is fine. The typical American Thanksgiving meal is quite involved, especially if you’re trying to make everybody happy and satisfy their requests. You can spend all day in the kitchen.
But what one misses out on is Thanksgiving leftovers. And I really missed them this year. Fabulous, hearty and delicious food that reheats well, and is perfect for winter weather.
So I was inspired to create a salad inspired by Thanksgiving dishes, even though I had no leftovers. No problem. Grilled turkey, sausage, rice, wild rice, Brussels sprouts, cranberries, and more.
So the following recipe is more of a guide for a Thanksgiving-inspired salad using your favorite Thanksgiving ingredients. Not all of them – that could get quite messy!
, barley, wild rice, or even that quinoa stuff that I don’t love. And then just have fun with the ingredients. Serve at room temperature with your choice of vinaigrette or citrus-based dressing. Here goes.
Salad for Giving Thanks
Combination of brown and wild rice, cooked
Mini Italian sausage balls, cooked
Cooked Brussels sprouts
Vinaigrette of choice
Have a serving platter large enough for the number of eaters. Plan on large servings, because this salad is delicious and addicting!
Have your rice cooked, and make a layer with it on the platter.
Add the sausage balls, followed by the Brussels sprouts.
I cooked a piece of turkey tenderloin in a skillet, seasoned only with garlic pepper. Many Americans use poultry seasoning. I browned the turkey on both sides, then put on a lid and cooked it until it was 155 in the thickest part.
Place the turkey on a cutting board and let it rest. I sliced the tenderloin, but you could cut it up as well.
Add the turkey to the salad. Then add the celery, pecans, and dried cranberries.
Serve the salad warm or at room temperature, topped with the vinaigrette.
an equal amount of sherry vinegar. I poured the mixture in a blender jar, added one clove of garlic, some salt, and about 2/3 cup of olive oil. Blend and go!
note: I wouldn’t recommend using 100% wild rice, which is actually a grass and not legally rice. And because of that fact, too much of it creates a texture similar to alfalfa, which I can only imagine eating.