Food & Drink Magazine

Turkey, Potato and Pumpkin Leftover Salad

By Marialiberati

copyright 2015 Art of Living, PrimaMedia,Inc/Maria Liberati favorite part of a Holiday meal…let’s me unleash my creativity and find ways to re-use them in delicious recipes….

Leftover recipe 1

Turkey, Potato and Pumpkin Leftover Salad

  •  1/2 lb leftover turkey meat cut into cubes or small piees
  • 4 ounces pumpkin cubed
  • 4 potatoes peeled and cut into small cubes
  • ½ onion
  •  2 tablespoons extra virgin olive oil
  • 1/2 glass dry white wine
  • baby spinach leaves
  • balsamic vinegar
  •  pinch of salt
  •  pinch of pepper

Place olive oil in a large saute pan, add in finely chopped onion. Heat till onion just turns golden. Then add in pumpkin that has been cut into small cubes. Saute for 5 minutes then add in potato cubes. Add in white wine. Saute for 10 minutes. When liquid is absorbed add in turkey meat (remove skin). Continue to saute till potatoes and pumpkin are cooked. Add salt and pepper to taste. remove from heat and serve on a bed of shredded lettuce or fresh baby spinach. Top with olive oil and balsamic vinegar and serve with a glass of sparkling, dry white wine.

For more recipes get your copy of the Gourmand World Award winning book The Basic Art of Italian Cooking:Holidays and Special Occasions-2nd edition


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