I feel like there are two kinds of people…. the people who LOVE Thanksgiving food & everything about it & those that are just… “meh”.
I know some of you are going to hate me for saying it but I fall into the “meh” category. For me, I find a lot of the Thanksgiving food a bit heavy & over-indulgent. I mean I love a good indulgence but I just find it a bit much.
That’s why I wanted to find something to do with the turkey that was a bit healthier.
1 Tablespoon Olive Oil
2 Shallots, sliced thin
1 Garlic clove, minced
1/2 Cup Sun-dried Tomatoes (in oil)
1 Can Coconut Milk
2 Cups Chopped Turkey
1 Sprig of Rosemary
3 Sprigs of Thyme
4 Medium Zucchini, spiralized or Zoodles
- Heat a skillet to medium-high heat, add the olive oil & sauté the shallots until the are golden brown & crispy. Set them to the side.
- Add the garlic & sun-dried tomatoes to the skillet & sauté for about 30 seconds to a minute.
- Add the coconut milk, turkey, rosemary & thyme. Cook for about 5 minutes until the sauce is all heated through & the flavors have had a minute to meld.
- Add salt to taste & add the zoodles. Cook your zoodles in the sauce until they are as soft as you like them. I like mine pretty al denté.