Alton Brown’s Turkey Salad

You are not going to believe how something this simple can taste so good.  It’s pretty, too!  The recipe is from Alton Brown, “Good Eats: The Early Years” (Stewart, Tabori & Chang) as reprinted here.

 

 

 

 

 

 

 

 

Alton Brown’s Turkey Salad

  • 1 pound roasted turkey meat, cubed
  • ½ cup light mayonnaise
  • ½ small lemon, squeezed
  • 2 stalks celery, thinly sliced
  • ½ small red onion, finely chopped
  • ½ cup pecans, toasted and roughly chopped
  • ¼ cup dried cranberries, roughly chopped
  • 2 tablespoons fresh sage, cut in chiffonade
  •  ½ teaspoon kosher salt
  • Black pepper to taste

 Combine everything in a large airtight container, Chill one hour before serving. Keeps up to 3 days.

— Alton Brown, “Good Eats: The Early Years” (Stewart, Tabori & Chang)

It’s Thyme to Eat!

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Explore posts in the same categories: Main Dish, Poultry, Salad

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