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
- Season Turkey legs with Carolina Cooker® Chicken and Rib Rub
- To the bottom of a dutch oven add chopped carrots, onions and celery, then top with turkey legs
- Pour in stock on one side careful to not splash the seasoning off the turkey legs
- Cook at 275° for 5 to 7 hours, until fork tender, allow to cool
- Pull turkey meat off of the legs, add to a bowl and shred
- Add mayo, pickle, pickle juice, mustard, onion, celery and parsley and mix
- Add salt and pepper to taste.
- Serve at room temp with saltines or refrigerate and serve cold.
