Cooking Wild was created to bridge the gap from the field to the table. Published 4 times a year, each issue will cover all things important to the food-focused outdoors person - hunters, anglers, and foragers alike. Cooking Wild is loaded with tips and techniques from experts who will help improve and expand your wild cooking arsenal.

Smoked Wild Turkey Waldorf Salad

By Chef John Gurnee

Ingredients:
1 cup smoked turkey, diced or shredded
1/2 cup walnuts, toasted
1 cup celery, chopped
1/2 cup celery leaves
2 Apples, cored and chopped
1/4 cup golden raisins
1/2 cup seedless grapes, halved
2 Tbsp parsley, finely chopped
1 lemon, zested and juiced
3 Tbsp mayonnaise
1/2 cup plain yogurt
1 head butter or green leaf lettuce
Salt and pepper to taste

For dressing: Combine lemon juice and zest, mayonnaise, yogurt, parsley, salt and pepper in a bowl and whisk together. Adjust seasoning to taste.

For salad: Line a large bowl or platter with lettuce leaves. Combine remaining ingredients and dressing in a separate bowl and mix thoroughly until well coated. Spoon on top of lettuce and serve.

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