Crispy Turkey Lardons with Parsnip Purée and Blackberry Sauce
Skip the sandwich and make better use of your leftovers. I'm turning mine into crispy turkey 'lardons' and serving it with a parsnip puree (instead of mashed potatoes) and a blackberry sauce (instead of cranberry sauce).
Recipe first, b.s. story about why I love leftovers later.
Blackberry Sauce
Ingredients
• 12 oz blackberries
• 4 oz granulated sugar
• 1 tsp lemon juice
• Kosher salt to taste
Instructions
1. Simmer berries, sugar and salt over medium heat until berries break down (25 min).
2. Let cool, transfer to blender, blend on high (or immersion blender).
3. Strain through a mesh sieve to remove seeds and skins.
4. Taste and adjust and add lemon juice if flat, a tiny splash of water if too thick.
5. Sauce should just coat the back of a spoon.
Parsnip Puree
Ingredients
• 1-2 parsnips, peeled, chopped
• 12-16 oz whole milk
• Kosher salt to taste
• Lemon juice to taste
Instructions
• Simmer parsnips in milk on medium low heat (watch closely to ensure milk does not boil over).
• Add parsnips and some of the cooking liquid to blender or immersion blender.
• Blend until puree consistency: not pourable, but thinner than mashed potatoes.
Turkey Lardons
Ingredients
• 4 oz Turkey breast cutlets or tenderloin, cut into cubes
• 4 tbsp extra virgin olive oil
• Kosher salt to taste
Instructions
1. Heat oil in large pan over medium high heat.
2. Once hot, add turkey, season with salt. Sear on all sides until crispy and golden brown (about 5-7 minutes).
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