Whether you are preparing to celebrate the US Thanksgiving holiday or not, we wanted to take this opportunity to say 'thank you' - for your support as subscribers, readers, and encouragers of the work we are doing here at Taproot.
And since some of us might soon find ourselves with a pile of turkey leftovers, we thought we'd share with you this favorite recipe of ours from the archives. This salad, by Ashley English and photographed by Rikki Snyder, first appeared in Issue 7::GATHER. It's become a favorite in the home of many of us on the Taproot team, and we can assure you that while it was written for chicken, it translates beautifully to turkey. It might even be better with turkey! So perhaps on Friday, or this weekend, you'll find yourself enjoying it as well.
Best wishes to you and yours!
~Amanda, Jason, Ted, Meredith, Jessie, Jess, and Veronica.
Candied Pecan and Sage Chicken SaladIngredients the meat from one roasted chicken 1 cup crushed pecans about 3 dozen fresh sage leaves ⅓ cup dried cranberries and/or raisins 2 tablespoons salted butter 1 tablespoon maple syrup ½ cup mayonnaise ½ teaspoon sea salt several grinds black pepper Instructions Chop the chicken meat into small pieces; set aside in a medium-sized mixing bowl. Heat the butter in a heavy-bottomed frying pan over medium-low heat until melted. Add the sage leaves; cook for about 2 minutes until they are slightly crispy. Remove the sage leaves from the pan with a fork, and mince them on a cutting board. Set aside. Put the crushed pecans in the remaining butter in the pan, and stir for about 2 minutes, coating the nuts completely. Add the maple syrup, and cook for another minute or two until the syrup starts to thicken a bit. Remove the nuts from the pan, and add them to the mixing bowl. Combine all of the ingredients in the mixing bowl, and stir well. Serve immediately or refrigerate and consume within 2 days.