Wild Turkey Leg Salad
Wild Turkey Leg Salad
Get wild with this recipe for an amazing turkey leg salad. Substitute frozen turkey legs, thighs, or breast if desired, and make sure to use our 4-1/2 quart Enameled Cast Iron Dutch Oven.
Ingredients
4 cups chopped slow cooked turkey legs and thighs
2 C stock
2 TBSP Carolina Cooker® Chicken and Rib Rub
1 C chopped Carrots
1 C chopped onion
1/2 C Celery
3/4 cup mayo
1/2 cup chopped pickles
1/4 cup pickle juice
1 TBSP yellow mustard
1/2 C Diced White Onion
1/2 C diced celery
1 TBSP Parsley
Salt and pepper to taste
Directions
Step 01:
Season Turkey legs with Carolina Cooker® Chicken and Rib Rub
Step 02:
To the bottom of a dutch oven add chopped carrots, onions and celery, then top with turkey legs
Step 03:
Pour in stock on one side careful to not splash the seasoning off the turkey legs
Step 04:
Cook at 275° for 5 to 7 hours, until fork tender, allow to cool
Step 05:
Pull turkey meat off of the legs, add to a bowl and shred
Step 06:
Add mayo, pickle, pickle juice, mustard, onion, celery and parsley and mix
Step 07:
Add salt and pepper to taste.
Step 08:
Serve at room temp with saltines or refrigerate and serve cold.
Shop Related Products
Enamel Cast Iron Pot with Lid, 4.5 Qt
Item: #101647
$70.99
