Turkey Salad for 50

by olga

Servings: 50 servings

INGREDIENTS

4 quarts cooked turkey meat, diced
4 cups diced celery
1 cup finely chopped scallions
2 ½ cups blanched almonds, toasted
½ cup red wine vinegar (divided)
1 cup olive oil
Juice of 1 lemon
¼ cup finely chopped parsley
Salt and pepper to taste
6 hard boiled eggs, chopped
3 ¼ cups mayonnaise
¼ cup capers, drained
Parsley, watercress, olives (black or green), pimientos for garnishing

INSTRUCTIONS

Combine turkey, celery, scallions, and almonds with ¼ cup vinegar and chill in refrigerator.

Beat together until well blended olive oil, ¼ cup vinegar, lemon juice, parsley, and salt and pepper to taste. Add this to chilled turkey mixture and mix well. Then add chopped eggs, mayonnaise, and capers. Taste and add any additional seasonings required. Pack into one oiled 4 quart mold or two 2 quart molds and chill for several hours. Unmold onto a bed of lettuce or fresh spinach, and garnish. 50 servings.

Yankee Church Supper Cookbook

CHEF COMMENTS

Unmold onto a bed of lettuce or fresh spinach, and garnish.

Tagged: salads, turkeysalad add tags

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