Dill Turkey Leg Salad - The Pinhoti Project

Ingredients

• 48 oz box of chicken broth (big box or two smaller ones)
• 2.5 cups of cooked, pulled or chopped turkey legs and thighs
• 1 ¼ cup of quartered red seedless grapes
• 1 ¼ cup of diced dill pickles or dill relish
• ¾ cup of chopped pecans
• ½ cup of Duke’s mayonnaise
• 1 tsp of Cavender’s Greek Seasoning