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Turkey Cranberry Relish Scoops

Tastefully.Small.Savory.Bites's picture
Thanks for Thanksgiving Leftovers By Kim Hendrickson, Author of Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion This refreshing relish came about when my sister made a wonderful gelatin salad for dessert on Thanksgiving. Cranberry is a favorite flavor for both of us, but this dessert was more refreshing and flavorful than any cranberry combination 1'd had before. A few changes later, these traditional ingredients have a new life in these festive bites for any holiday party.
Ingredients
  Diced cooked turkey 1 1⁄2 Cup (24 tbs)
  Chopped fresh thyme/1/2 teaspoon dried thyme 1 1⁄2 Teaspoon
  Pineapple chunks 1⁄2 Cup (8 tbs), drained (Use Either Fresh Or Canned)
  Fresh lemon juice 1 Teaspoon
  Stalk celery 1 , cut in to chunks
  Apple 1⁄2 , unpeeled, cored, and cut into 1/2 -inch chunks
  Cranberries 1 Cup (16 tbs) (Use Fresh Or Frozen)
  Orange 1⁄2 , peeled, seeded, and coarsely chopped
  Honey 2 Tablespoon
  Endive leaves 24
  Thyme sprigs 3 (As Garnish)
Directions

Toss turkey and thyme in a small bowl. Pulse remaining ingredients except endive in a food processor until pureed. (Relish can be made a few days in advance and kept covered in the refrigerator.) Spoon onto the base of each endive leaf, top with diced turkey, and garnish with a little more relish and a thyme sprig.

Modify
Even frozen cranberries can be hard to find, so stock up when in season. Plumped dried cranberries will also work, or raspberries. For variety, replace endive with mini bok choy, or cranberries with 1½ cups blackberries or strawberries.

Magnify
Leftover turkey or roasted chicken makes a wonderful lunch dish when topped with warmed cranberry relish. The contrast of sweet meat and tart sauce is delicious. Serves 3.

© 2010 Kim Hendrickson, author of Savory Bites: Easy, Sophisticated Hor d'Oeuvers for Every Occasion

Author Bio
Kim Hendrickson, is the author of the Tastefully Small™cookbook series, and the winner of two Florida Publishers Association gold medals. She has catered for the New York Metropolitan Opera, and the Penguin Rep Theatre, the Bizarre Food show and Slangman's World. She is a regular presenter at the World Tea Expo, the John C. Campbell Folk School, and at culinary events throughout the New York are. Kim teaches that good food is more than good taste; it's the fun and joy of creating something beautiful and sharing it with others.

For more information please visit Salvia Press.

Recipe Summary

Cuisine: 
American

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