- Reserved skin from the turkey
- 1/4 cup olive oil
- 1 large head of red cabbagehalved, cored and finely shredded
- 2 bunches of scallions, cut diagonally into 1-inch pieces
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- Coarse salt and freshly ground pepper
- 4 heads of Bibb lettuce, separated into leaves
How to make this recipe
- In a large enameled cast-iron casserole, cook the turkey skin over moderately low heat, turning occasionally, until 1/4 cup of fat has been rendered and the skin is browned and crisp, about 15 minutes. Using a slotted spoon, transfer the skin to paper towels to drain, then coarsely chop it.
- Add the olive oil to the rendered fat in the casserole and raise the heat to high. Add the cabbage and cook, stirring occasionally, until wilted, about 4 minutes. Add the scallions, balsamic vinegar, honey, and lemon juice and toss for 30 seconds; season with coarse salt and pepper.
- Arrange the lettuce leaves on a large platter and spoon the slaw on top. Sprinkle with the turkey cracklings and serve.
The recipe can be prepared through Step Two up to 1 day ahead; cover and refrigerate the cabbage and turkey cracklings separately. Reheat the cabbage and cracklings on the stove before serving.