Chef Drew Dzejak / Executive Chef of The Grill Room
with Pine Nuts, Rosemary, Red Onion, Butter Lettuce
1 lb cooked leftover turkey meat
½ red onion, minced
1 cup toasted pine nuts
4 sprigs rosemary, chopped
1 head butter lettuce
1 cup mayo
Salt and pepper
Dice the turkey into ½ sized dices as best possible.
In a large mixing bowl combine the turkey, red onion, pine nuts, rosemary, and mayo.
Season with salt and pepper and mix toughly.
Allow to set in the refrigerator for at least one hour before serving.
Remove the root from the butter lettuce and separate all of the leaves.
Wash the lettuce and allow the lettuce leaves to dry.
Spoon the turkey salad into the butter lettuce and enjoy.