Serves 6


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2 1/2 cups leftover Butterball turkey3 Tbsp olive oil3 cloves garlic, finely minced2 Tbsp ginger, freshly grated1 lemongrass stalk, finely sliced1 1/3 cup chicken stock1 can coconut milk1 1/2 Tbsp green curry paste1 can hearts of palm, sliced (optional)2 cups snow peas1/2 bunch scallions, finely sliced1/2 cup peanuts, chopped1/2 bunch cilantro, picked


  1. In a large saucepan, heat olive oil over medium heat. Add garlic, ginger, and lemongrass. Cook for 2-3 minutes, stirring regularly.

  2. Add chicken stock, coconut milk, and green curry paste. Bring up to a gentle boil and cook for another 3-4 minutes, stirring.
  3. Add hearts of palm, snow peas, and pre-cooked or leftover Butterball turkey. Stir and cook for another 3-4 minutes to warm through.
  4. Finish with scallions, peanuts, and freshly picked cilantro. Serve with fresh lime wedges for squeezing and a side of rice. Enjoy!