Being on the go so often, it can sometimes be easy to overlook the freezer downstairs that’s full of meat when prepping meals. I’d be lying if I said it doesn’t add extra work to cook a meal from scratch compared to swinging by the store for lunch meat or hot dogs but I’d also be lying if I didn’t admit that I’d take any of these meals over a plain old salami sandwich any day. And there’s something pretty darn magical about using the fruits of previous days afield to fuel new ones. Here is one of my simplest recipes to put together on a work night using some wild turkey I had in the freezer.
Like what we are creating? Buy us a coffee to say thanks!
Wild Turkey SaladCourse: Wild Recipes
2 cups turkey breast (baked then shredded)
½ cup mayo
1 stalk celery chopped
½ cup chopped green onion
½ cup craisins
1/3 cup sliced almonds
1 lemon squeezed
- Bake turkey breast for about 45 minutes at 325, or until cooked through
- After letting it cool, shred the turkey breast
- Mix with all other ingredients in a large bowl
- Season with salt and pepper to taste.
- Serve in a wrap, croissant, or a pita