Turkey Salad with Cranberries and Toasted Pecans

• Gluten free

• Meat

  • 1 lb Turkey meat, cooked

• Produce

  • 2 tbsp Celery
  • 1/2 cup Cranberries, dried
  • 2 tsp Rosemary, Fresh
  • 2 tbsp Vidalia or other sweet onion

• Condiments

  • 1 cup Mayonnaise

• Baking & Spices

  • 2 tsp Brown sugar
  • 1 tsp Celery salt

• Nuts & Seeds

  • 1/2 cup Pecans

Found on afamilyfeast.com

Ingredients

• ½ cup pecans
• 1 pound cooked turkey meat (white meat is preferable)
• 2 teaspoons fresh rosemary, finely minced
• 1 teaspoon celery salt
• 2 teaspoons brown sugar
• 2 tablespoons Vidalia or other sweet onion, extremely finely minced
• 2 tablespoons celery, extremely finely minced
• 1 cup mayonnaise
• ½ cup dried cranberries

Directions

• In a dry sauté pan, over medium heat toast pecans for five minutes.
• Remove to a cutting board and coarsely chop. Set aside.
• In the bowl of a stand mixer with the paddle attachment, place turkey meat.
• Turn to low and blend just long enough to break up the meat so that it gets a little stringy but not pulverized.
• Pour meat into a large mixing bowl and add toasted chopped pecans, rosemary, celery salt, brown sugar, minced onion, minced celery and mayonnaise.
• Mix to combine then fold in dried cranberries and serve chilled.