- 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.