Red Cabbage Slaw with Turkey Cracklings

1. 1

   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.

2. 2

   Using a slotted spoon, transfer the skin to paper towels to drain, then coarsely chop it.

3. 3

   Add the olive oil to the rendered fat in the casserole and raise the heat to high.

4. 4

   Add the cabbage and cook, stirring occasionally, until wilted, about 4 minutes.

5. 5

   Add the scallions, balsamic vinegar, honey, and lemon juice and toss for 30 seconds; season with coarse salt and pepper.

6. 6

   Arrange the lettuce leaves on a large platter and spoon the slaw on top.

7. 7

   Sprinkle with the turkey cracklings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.