Turkey Cranberry Salad (or Chicken)

I know, I know. This post would have been better around Thanksgiving time, but I wasn’t ready to post it then.  I was too busy having fun with family :-).  Instead, you are getting a random February post about Thanksgiving leftovers.  People make turkey other times of the year, right?  You could also use chicken instead of turkey if you don’t want to go to the trouble of cooking a big bird when it’s not a holiday. Or perhaps you still have leftovers in the freezer… If so, this is great way to make them moist and delicious instead of merely passable.  As the weather is warming up, think about taking this salad with you on a camping trip, a long hike, or just a fun family picnic.  You can even use canned chicken if you need to!



3-4 c. cooked turkey or chicken, diced or shredded

4 T. diced red onion

3 T. diced celery

1/2 c. craisins

1/3 c. sliced almonds

1/2 c. mayo (I used Vegennaise)

1/4 tsp paprika

1/4 tsp salt



Combine mayo, paprika and salt.  Stir in remaining ingredients until combined.  Add more mayo if you want it to be more moist.  Eat with crackers, in a lettuce wrap, on a sandwich, etc.


Basil Mayo Burger

I love this mayo.  I had too much and so I went to the trouble of making new buns and burgers just so it wouldn’t go to waste!


1 green onion or 1 T. white onion, chopped

3 T. slightly chopped fresh basil

1 tsp minced garlic

1/2 c. mayonnaise (I used Vegennaise)

3 T. sour cream (I used Tofutti Better Than Sour Cream)

1/2 tsp Worchestershire sauce

1/4 tsp sea salt plus 1/8 tsp sea salt

1/4 tsp pepper



Place all ingredients in a small blender/food processor.  Blend until smooth.  Serve on Pamela’s Hamburger Buns.  For the meat, I cook plain beef or turkey in 1/4 to 1/3 pound burgers.  Put a small dent with your thumb in the middle to help it cook all the way through.  Additional topping options: guacamole, tomato, pineapple, spinach, etc.

Original recipe:


Pamela’s Hamburger Buns

I just realized I haven’t shared with you my best recipe for hamburger buns!  It’s the same recipe I use for rolls, but the pan size and the cook time is different.  They are best within the first few days, but they can be frozen and used later.



3 1/2 c. Pamela’s Bread Mix

3 eggs (I used 3 flax eggs which is 3 T. golden flaxseed meal mixed with 9 T. lukewarm water- mix and allow to gel for 5 minutes)

1/4 c. oil

2 1/4 tsp yeast or 1 packet yeast

1 1/2 c. warm water (105 to 110 degrees Fahrenheit)




Mix flax eggs and set aside.  Place bread mix in a stand mixer along with oil, yeast, and warm water.  Add flax egg gel.  Mix on medium for 3 minutes.  While it is mixing, oil 6-7 bun pans and flour with white rice flour.  Scoop dough into bun pans and smooth with a spatula.  Set aside and allow to rest and rise for 1 hour.  Preheat oven to 350 degrees.  Bake buns for 22-25 minutes until tops are browned.  I always tap them with my finger and they sound different when they are finished.  I’m not sure how to describe that sound…  Allow to cool for 3-4 minutes and then remove from pans.  They should come out easily if you floured them.  Also, my bun pans are springform so they pop out quite nicely.


The original recipe can be found on Pamela’s website:





Bacon, bacon, bacon.  I bought a pack of three packs of bacon at the store so I am finding all sorts of way to use it up.  This is nothing new, but sometimes people get a mental block because of omitting something like bacon.  If you have a loaf of bread you can eat, you can easily make a BLT.



2 slices of bread (I used Pamela’s Gluten Free Bread Mix and made the egg free version)

3 strips of bacon, cooked

1/2 tomato, sliced

handful of spinach mix (mine had spinach, swiss chard, and kale)

optional:  add a slice of cheese

optional: spread mayonnaise on the bread.  If egg free, use a substitute such as Vegenaise.


Make bread according to directions on the package.  I used golden flaxseed as the egg replacer.  Cut off two slices of bread and top with cooked bacon, tomatoes, spinach, and if desired, cheese and mayo.

Meatball Sandwich

I made spaghetti and meatballs the other day and then the seemingly impossible happened.  I had meatballs left and no more noodles!  Fortunately I just made a loaf of bread, so I made myself a meatball sandwich.  The bread I made was the egg free version of Pamela’a Gluten Free Bread Mix.  I still had some spaghetti sauce left (from a jar) and poured that on top.




2 pounds ground beef

1/2 c. Rice Chex crumbs

1 1/2 tsp salt

1/2 tsp McCormick’s California Style onion powder with white and green onions and parsley (If you can’t find this, you can use 1/2 tsp onion powder and 1/2 tsp parsley.  It’s cooking- the seasoning doesn’t have to be exact :-)).

1/4 tsp black pepper

1/4 tsp garlic powder

1 1/2 tsp Italian seasoning



Preheat the oven to 400 degrees.  Crush the Rice Chex until they are fine crumbs.  Combine with all the spices.  Put all the meat in a bowl and pour the spices and crumbs on top.  Mix with your hands until completely combined.

Line a cookie sheet with aluminum foil and form into 1 1/2 inch meatballs and leave at least 1/2 an inch between each.  Bake at 400 degrees for 20 minutes or until cooked through.  Cut one in half to make sure.


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