Side Pannel
Paleo Thanksgiving Leftovers "Sandwich"
Paleo Thanksgiving Leftovers "Sandwich"
- Recipe Submitted by Panocha on 10/27/2014
Category: Healthy Recipes, Sandwiches
Ingredients List
- ~~~~ For the Cranberry Apple Sauce ~~~~
- 10 oz (300 g) fresh cranberries
- 2 cups chopped apples, any kind
- 1 large orange, zest and juice
- 3 ”“ 4 large dried figs, chopped
- 2 teaspoons cinnamon
- ~~~ For the Sweet Potato “Buns” (makes about 8)~~~
- 4 large sweet potatoes, peeled and grated
- 2 teaspoons salt
- 2 eggs, beaten
- 1 Tablespoon onion powder
- 2 teaspoons coconut flour
- 1/2 teaspoon baking soda
- Ghee or coconut oil for cooking
- ~~~ For the Shaved Brussels Sprouts with Bacon ~~
- 1 lb (500 g) Brussels sprouts, thinly sliced
- 4 oz (~125 g) bacon, chopped
- 1 large onion, diced
- Salt and pepper, to taste
- Splash of balsamic vinegar, optional
Directions
For the Peppered Roasted Turkey Breast:
Use any leftover turkey or chicken OR
Roast a turkey breast in the oven. I added a lot of black pepper and a sprinkle of salt but feel free to season as you”™d like. I roasted a small 2 lb (1 kg) turkey breast in the oven on 350°F (175°C) for about 45 minutes or until a meat thermometer reads 165°F (75°C) for the internal temp.
For the Cranberry Apple Sauce:
In a pot over medium heat, combine all the ingredients. Use a microplane grater to remove the orange zest and add that. Bring to a boil then reduce to a simmer over medium-low heat until the cranberries pop and the apples soften.
This keeps for several days so you can make it ahead!
For the Sweet Potato “Buns” (makes about 8):
Peel and grate the sweet potatoes (by hand using a box grater or using a food processor with a grating disk). I grated them by hand”¦great way to work on your biceps! Put in a large colander and sprinkle with the salt. Let sit for about 10 minutes.
Squeeze the moisture out of the sweet potatoes. Now is not the time to be wimpy”¦really squeeze hard!
Put the sweet potatoes in a large bowl. Add the rest of the ingredients and mix well.
In a large skillet over medium-low heat, add a large spoonful of fat (I used ghee because it tastes yummy). To make a bun: fill a 1/3 cup measure with the sweet potato mixture”¦you want it sort of packed down. Turn this out into the pan and flatten a bit with the back of a fork. [If you flatten it too much the bun will be pretty fragile.] Cook 3-4 minutes on one side, until nicely browned, then flip and do the same on the other.
Tip: cool these on a cooling rack so they don”™t get soggy on the bottom.
For the Shaved Brussels Sprouts with Bacon
Thinly slice the raw Brussels sprouts. This takes a few minutes so put on your favorite song and sing along! I usually slice them in half and then in half again. If they”™re too thick, they will never ever cook, and that”™s super annoying!
In a large skillet over medium heat, add the chopped bacon and render it down until it”™s brown and crispy. Do not get rid of the bacon fat.
Instead, add the onion to the bacon / bacon fat and cook until it”™s translucent, a few minutes.
Add the raw sliced Brussels sprouts and cook over medium heat for about 8-10 minutes until they soften. You”™ll have to stir them frequently so they all get happy and soft.
Season with salt and pepper to taste and a splash of balsamic vinegar.
Use any leftover turkey or chicken OR
Roast a turkey breast in the oven. I added a lot of black pepper and a sprinkle of salt but feel free to season as you”™d like. I roasted a small 2 lb (1 kg) turkey breast in the oven on 350°F (175°C) for about 45 minutes or until a meat thermometer reads 165°F (75°C) for the internal temp.
For the Cranberry Apple Sauce:
In a pot over medium heat, combine all the ingredients. Use a microplane grater to remove the orange zest and add that. Bring to a boil then reduce to a simmer over medium-low heat until the cranberries pop and the apples soften.
This keeps for several days so you can make it ahead!
For the Sweet Potato “Buns” (makes about 8):
Peel and grate the sweet potatoes (by hand using a box grater or using a food processor with a grating disk). I grated them by hand”¦great way to work on your biceps! Put in a large colander and sprinkle with the salt. Let sit for about 10 minutes.
Squeeze the moisture out of the sweet potatoes. Now is not the time to be wimpy”¦really squeeze hard!
Put the sweet potatoes in a large bowl. Add the rest of the ingredients and mix well.
In a large skillet over medium-low heat, add a large spoonful of fat (I used ghee because it tastes yummy). To make a bun: fill a 1/3 cup measure with the sweet potato mixture”¦you want it sort of packed down. Turn this out into the pan and flatten a bit with the back of a fork. [If you flatten it too much the bun will be pretty fragile.] Cook 3-4 minutes on one side, until nicely browned, then flip and do the same on the other.
Tip: cool these on a cooling rack so they don”™t get soggy on the bottom.
For the Shaved Brussels Sprouts with Bacon
Thinly slice the raw Brussels sprouts. This takes a few minutes so put on your favorite song and sing along! I usually slice them in half and then in half again. If they”™re too thick, they will never ever cook, and that”™s super annoying!
In a large skillet over medium heat, add the chopped bacon and render it down until it”™s brown and crispy. Do not get rid of the bacon fat.
Instead, add the onion to the bacon / bacon fat and cook until it”™s translucent, a few minutes.
Add the raw sliced Brussels sprouts and cook over medium heat for about 8-10 minutes until they soften. You”™ll have to stir them frequently so they all get happy and soft.
Season with salt and pepper to taste and a splash of balsamic vinegar.
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