Thanksgiving Leftovers Salad with Sweet Potatoes and Brussels Sprouts

Name: Thanksgiving Leftovers Salad with Sweet Potatoes and Brussels Sprouts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters sliced almonds; 454 grams Brussels sprouts (or leftover roasted brussels sprouts), ends trimmed, halved; 3 Tbsps softened butter, divided; 1 Tbsp canola oil; 118 milliliters dried cranberries, chopped; 355 milliliters Israeli couscous; 2 Tbsps fresh juice from about 2 lemons; 4 servings Kosher salt and freshly ground black pepper; 454 grams sweet potatoes (or leftover roasted sweet potatoes), cut into 1/2-inch cubes; 454 grams leftover turkey meat or 1 1/2 pounds turkey thighs

Thanksgiving Leftovers Salad with Sweet Potatoes and Brussels Sprouts might be just the main course you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 861 calories, 50g of protein, and 30g of fat each. Head to the store and pick up kosher salt and pepper, brussels sprouts, turkey meat, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Adjust the oven rack to the middle position and preheat the oven to 450°F. If using leftover turkey, move on to the next step. To cook the turkey thighs, sprinkle each with a generous amount of salt and pepper.

Ingredients you will need

Leftover Turkey

Salt And Pepper

Turkey Thigh

Equipment you will use

Oven

Place thighs in a baking dish and transfer to the oven. Cook until the internal temperature of the turkey is 170°F, about 45 minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Baking Pan

Oven

Remove the thighs from the oven and let cool.

Equipment you will use

Oven

Remove the skin and pull the meat off the bone.

Ingredients you will need

Bone

Meat

If using pre-cooked leftover brussels sprouts and sweet potatoes, skip to the next step.

Ingredients you will need

Brussels Sprouts

Sweet Potato

Place the Brussels sprouts and sweet potato pieces in a large baking pan.

Ingredients you will need

Brussels Sprouts

Sweet Potato

Equipment you will use

Baking Pan

Pour the canola oil on top and sprinkle with salt and pepper. Toss the pieces until well coated.

Ingredients you will need

Salt And Pepper

Canola Oil

Transfer to the oven and cook until both vegetables are tender and lightly browned, about 25 minutes.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Remove the pan when done. Turn off the heat.

Equipment you will use

Frying Pan

Pour 3 1/3 cups of water into a medium-sized saucepan and bring to a boil over medium-high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the couscous and a pinch of salt. Cook, adjusting the heat if water thinks about boiling over, until tender, 5 to 6 minutes.

Ingredients you will need

Couscous

Water

Salt

Drain in a colander when done.

Equipment you will use

Colander

Add two tablespoons of the butter to a skillet set over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the dried cranberries, almonds, and a pinch of salt, and stir well. Cook until almonds are lightly toasted.

Ingredients you will need

Dried Cranberries

Almonds

Salt

Add the drained couscous and stir well. Turn off the heat and add 2 tablespoons of the lemon juice as well as brussels sprouts and sweet potatoes. Stir to combine. Taste, and add more butter or lemon juice if needed. Season with more salt and pepper.

Ingredients you will need

Brussels Sprouts

Salt And Pepper

Sweet Potato

Lemon Juice