Pomegranate Turkey Scrambler recipe

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 in this Pomegranate Turkey Scrambler.

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 this Pomegranate turkey scrambler with a bit of sour cream or cream cheese. Enjoy!