Steamed Turkey - Two Ways - Soup & Salad

Turkey-Wild Rice - Split Pea Soup

2½# skinned boiled-steamed turkey breast

2T sunflower-coconut oil

2+c chopped celery + tops

5 lg. cloves minced garlic

1 med. onion - chopped

2 carrots scrubbed - chopped

1c wild rice

¾c split peas

32oz. homemade vegetable broth

¼c basil pesto

2T coriander (cilantro) chutney

Skin the breast and cut away any fat.  Steam in a covered frying pan with about an inch of water, slowly, until a fork that's been poked into the thickest part, to the bone, comes out easily.  An hour or longer.  Remove and put on layers of paper towel to cool and drain.  

Meanwhile, in a 5qt. pot, combine the rest of that group of ingredients on medium heat.  Stir-saute' until the onions become a little translucent and the rice starts to sizzle snap.  Add the peas and the vegetable broth, simmer on low at least an hour until the peas and rice are tender.  Add the pesto, chutney and about 1½# of sliced-cubed turkey.  Heat to a simmer again and serve.  After a day or so, the liquid all absorbs and this becomes Turkey-Wild Rice - Split Pea Casserole 😀 . . . Lin

Turkey Salad

1# of small diced turkey

1c finely diced celery

⅓c drained capers

⅓c chopped sweet pickles

2T dried onion

a little sour cream

enough sriracha mayonnaise to hold it together

Mix well and chill an hour to infuse the turkey with the flavors.  Serve on a bed of butter lettuce leaves. . .Lin