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Turkey & Apple Bowl Recipe

Name: Blue Plate Kitchens Turkey & Apple Bowl Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups cooked roasted turkey, shredded; 1 tbs olive oil (for reheating turkey); 0.5 tsp salt (to taste); 0.25 tsp freshly ground black pepper; 2 cups firm apple (Honeycrisp or Gala), cored and thinly sliced; 1 tbs unsalted butter; 1 tbs brown sugar (light or dark); 1 tsp apple cider vinegar or lemon juice; 0.25 tsp ground cinnamon; 0.125 tsp salt; 2 cups cooked farro, quinoa, or brown rice (warmed); 2 cups mixed salad greens or baby spinach; 0.75 cups sharp cheddar, shredded; 0.25 cups toasted pecans or walnuts, roughly chopped; 2 tbs dried cranberries (optional); 3 tbs extra-virgin olive oil; 1 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Blue Plate Kitchen

Time30m

Serves4

Shredded roasted turkey, caramelized apples, cheddar

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Ingredients

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Turkey & Protein

3 cups cooked roasted turkey, shredded

1 tbs olive oil (for reheating turkey)

1/2 tsp salt (to taste)

1/4 tsp freshly ground black pepper

Caramelized Apples

2 cups firm apple (Honeycrisp or Gala), cored and thinly sliced

1 tbs Unsalted butter

1 tbs brown sugar (light or dark)

1 tsp apple cider vinegar or lemon juice

1/4 tsp Ground cinnamon

1/8 tsp Celtic sea salt

Grains & Greens

2 cups cooked farro, quinoa, or brown rice (warmed)

2 cups mixed salad greens or baby spinach

Cheddar & Toppings

3/4 cups sharp cheddar, shredded

1/4 cups toasted pecans or walnuts, roughly chopped

2 tbs dried cranberries (optional)

Dressing

3 tbs extra-virgin olive oil

1 tbs Apple cider vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Caramelized Apples

Prepare apples

Core and thinly slice apples into 1/8–1/4-inch slices so they caramelize evenly.

Heat a large sauté pan over medium heat. Add unsalted butter and let it melt and foam but not brown.

Add apple slices to the pan in a single layer (work in two batches if needed). Sprinkle brown sugar, ground cinnamon, and a pinch of salt over the apples. Cook, stirring occasionally, for 6–8 minutes until apples are soft and edges are golden-brown.

Stir in apple cider vinegar (or lemon juice) and cook 30–60 seconds to deglaze and concentrate flavors. Remove apples to a plate and set aside.

Turkey & Protein

If turkey is cold from the fridge, warm a tablespoon of olive oil in the same pan over medium heat. Add shredded turkey and season with 1/2 tsp salt and 1/4 tsp black pepper.

Toss and cook for 3–4 minutes until turkey is heated through and edges are lightly golden. Taste and adjust seasoning. Transfer to a bowl and keep warm.

Grains & Greens

Warm cooked farro/quinoa/rice in the microwave or on the stovetop until hot (about 2–3 minutes in microwave or 3–5 minutes in a pan with a splash of water). Fluff with a fork.

Divide warmed grain among bowls. Top with mixed salad greens or baby spinach (the heat from the grain will slightly wilt the greens).

Dressing

Whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey (or maple), 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl or jar until emulsified.

Assembly & Toppings

Arrange warmed shredded turkey over the bed of grains and greens.

Spoon caramelized apples alongside or on top of the turkey.

Sprinkle shredded sharp cheddar, toasted nuts, and dried cranberries (if using) over each bowl.

Drizzle the dressing evenly over each bowl (about half the dressing for 4 servings; reserve extra if desired).

Serve immediately while turkey and apples are warm. Optionally add an extra grind of black pepper before serving.