I found this recipe in Southern Living and fell in love with it! Cranberry Red Pepper Jelly is great on meats and just as good poured over cream cheese and spread on crackers. The original recipe makes about 3 cups so I halved it so I could use it all up in a timely manner.
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Chicken thighs, oh chicken thighs! We love those juicy little thighs and I serve them frequently but, like anything you make a lot they can start to seem like the same old thing. I’m not going to stop making chicken thighs. They’re delicious and inexpensive. But I don’t have to make them in the same old ways. I saw a picture on Pinterest that intrigued me so tonight it’s Roasted Balsamic Cranberry Chicken Thighs.
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I’m still on my “I’m too tired and sore to cook” kick. The weather has decided that it’s going to stay cold and rainy and I was thinking I wanted to wrap myself up in heating pads and stay in bed. That, because my mind never travels in a straight line, got me thinking about the enormous amount of leftover turkey I have and how turkey wraps would be a simple dinner. In about 30 minutes I’d made Turkey Wraps with Cranberry & Nuts and now I can bundle up and spend the rest of the night watching Netflix!
These wraps have the flavors of the holidays I love; turkey, cranberries, and nuts. And, except for chopping some celery and onion I can throw things in the food processor and save my hands. Best of all, it only takes about 30 minutes to put these wraps together.
First I chopped a couple of stalks of celery and 1/4 cup onion.
I put 1/2 cup of almonds in the food processor and pulsed them until they were chopped but not too fine.
Next I threw some turkey in the food processor and pulsed it until I got 4 cups of very finely chopped meat.
I mixed 1/2 cup of dried cranberries, the nuts, turkey, celery, and onion in a large bowl until it was all combined really well.
Once the dry ingredients were mixed I added 2 cups of good mayonnaise, a little salt and pepper, and mixed it all really well.
I put about 1 cup of the filling on each large flour tortilla and rolled it up. Viola! Done! We have plenty for dinner tonight and lunch tomorrow.
They’re not fancy but the combination of tender turkey with crunchy vegetables and nuts is great. And I love the cranberry/onion combo!
Turkey Wraps with Cranberry & Nuts
- 2 stalks celery, chopped
- 1/4 cup onion, chopped
- 1/2 cup almonds (or walnuts or pecans), chopped
- 1/2 cup dried cranberries
- 4 cups turkey, finely chopped (you don’t want any chunks)
- 2 cups good mayonnaise
- Salt and pepper to taste
- 4 – 6 large tortillas (I had flour tortillas on hand but any variety would work)
- Mix the first 5 ingredients together until well combined.
- Stir in the mayonnaise until everything is well coated.
- Add salt and pepper to taste.
- Put 3/4 – 1 cup filling on each tortilla and roll to form wrap.