Turkey Salad

by Brie Miller
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1 lb roasted turkey meat (cubed)
1/2 cup mayonnaise
1/2 small lemon (freshly squeezed)
2 stalks celery (thinly sliced)
1/2 small red onion (finely chopped)
1/2 cup pecans (toasted and roughly chopped)
1/4 cup dried cranberries (roughly chopped)
2 tbsp fresh sage (chiffonade)
1/2 tsp kosher salt
6 grinds black pepper (to taste)
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Combine everything in a large airtight container. Refrigerate for 1 hour before serving. Store in the fridge for up to 3 days.
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