SIMPLE "MAKE-BEHIND" TURKEY PAPAYA COCONUT SALAD
There's "make ahead" for the big turkey dinner, and then there's "make behind" for the meals in the days after Thanksgiving, when the luscious turkey leftovers can be used to create easy dishes for the chef who needs a bit of a breather.
1/2 Caribbean Red papaya
1/8 Groovy coconut
1/2 cup water
1 cup sugar
6 egg yolks
2 cups turkey meat, shredded or cut into bite-sized pieces
Prep time: 45 minutes, plus 2 hours of refrigeration
EZ open - Caribbean Red papaya Opening a Groovy Coconut Slicing Starfruit
1. Peel the papaya. Discard the seeds. Chop into bite-sized pieces. Add to a large bowl, reserving the remaining papaya for another dish.