When I harvested my spring turkey I was a tad “rambunctious”. That being said, I didn’t really have the most esthetically pleasing bird for the table to work with, so I opted to roast the bird without all the fixings, and freeze it in about 1lb“sections” for later use in whipping up great easy dishes like this one!
1 lb cooked chunk turkey or pheasant
1 can chick peas, drained
1 large carrot, shredded with a potato peeler
1 C chopped onion
2T Weber Kickin’ Chicken seasoning mix
¼ C mayo
¼ C sour cream
¼ t salt
6 cups cooked, rinsed, and cooled pasta (the picture shows a spinach/cheese tortellini—but shells or ribbons work just as well—pick your own favorite pasta!)
Mix the mayo, sour cream and half (1T) of the Weber seasonings together in a large bowl
Add first 4 ingredients and mix well
Fold in the pasta
Mix in the salt and other half of the seasonings
Plate on romaine leaves, serve with chips, veggie straws, your favorite crackers or artisan bread.
Serves 6 – 8
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