Who's tired of turkey leftovers? Not the Harmons! For lunch today (and probably for dinner tonight), I sauteed onions and mature mung bean sprouts in olive low at a low temperature. Then I added shredded turkey and seasoned it all with salt and pepper. I filled corn tortillas with the mix and topped it all with some shredded raw goat cheddar cheese. Yumm! Perfect for eating outside while burning a brush pile.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!