This is our favorite way to use up scraps of leftover turkey. Today for lunch I started out sauteing scallions in some saved turkey fat, added in collard greens cut in lovely strips, added a splash of apple cider vinegar along with another splash of maple syrup, fresh ground black pepper and a dash of pink salt. There happened to be a leftover slice of turkey bacon in the fridge so I threw that in along with a handful of raisins to satisfy the little ones. We then top sweet potatoes with a heaping pile of this mixture. And everything is better with a spoonful of homemade cranberry sauce. This year, it was cranberries and fresh mandarin orange juice from our tree along with the tiniest spoonful of coconut sugar. This makes for a very tart cranberry sauce. No top allergens or garlic in this meal.
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