Pomegranate Turkey Scrambler
It's good to play it safe on Thanksgiving and get a turkey slightly bigger than you need - estimate 1.5 pounds per person. One great reason is that once that delicious bird is cooked (perfect recipe here), you will have plenty of leftovers. There are quite a few meals you can make out of those chopped pieces of left-over turkey - turkey sandwiches, turkey soups, turkey bakes, turkey muffins, and now this yummy scrambler. Pomegranate juice and cumin elevate this left-over ingredient to a new height.
Serves 2 hungry people
Ingredients:
- Chopped left-over turkey pieces - 1/2 cup to 1 cup
- 1 small onion
- 1/2 cup pomegranate juice
- 1 tsp capers
- 1 tsp kosher salt
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tbsp chopped fresh chives
- 1 tbsp olive oil
- 2 large eggs
- 1/3 cup whole or 2% milk
Directions:
1. Chop one small onion and brown in a medium pan in a bit of olive oil.
2. Season with salt, paprika and cumin. Mix well.
3. Slowly pour in the half cup of pomegranate juice and stir. Cover and continue cooking a few minutes.
4. Add in the chopped turkey pieces, capers, and chives; stir. Cover and continue cooking for a few minutes.
5. Crack 2 eggs and whisk with 1/3 cup milk until smooth.
6. Pour the eggs over the turkey. Push the edges towards the middle to incorporate all. Cover and continue cooking over low heat for a few minutes or until the top of the scrambler is firm.
7. Serve with a bit of sour cream or cream cheese. Enjoy!
