Brine solution: water, salt, pepper and Herbs de Provence
Seasonings: garlic, salt, pepper and paprika
Pro Tip: Use a boning knife to separate pieces, a carving knife to split the skin and a Chef’s knife to slice the breast.
Pro Tip: Use the Turkey Carcass to make soup or turkey tacos.
Boil carcass in water, add vegetables and season.
Remove meat from carcass and chop. Heat tortilla shells. Add turkey, avocado, cranberry salsa and lettuce.
Enjoy Chef John’s original cranberry sauce with traditional turkey. To create his mouthwatering salsa, add freshly chopped onion, cilantro, jalapenos and tomatoes to the Sweet & Spicy Cranberry Sauce. Both are incredible!
2, 12 oz bags of fresh cranberries (6 cups)
2, 6 oz containers of fresh raspberries (2 cup)
2, 14 oz cans of pineapple with juice (3 cups)
Orange juice to cover fruit, about 3 cups
2 large onions
3 jalapeno peppers
2/3 bunch of fresh cilantro
28 oz can of diced tomatoes in juice (3 cups)
Seasoning: cumin, salt, pepper, garlic
Cranberry salsa tastes great with tortilla chips as well as turkey tacos.
Pro Tip: To chop onions with no more tears, cut off the top of the onion first. Then cut the onion in half slicing through the center of the root. Leave the root connected, and now you have a cry button which prevents your eyes from tearing.
When chopping and dicing onions, leave the cry button in place until the end for no more tears. See Chef’s John’s video demonstration online at PazdeCristo.org/protips/
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