similar recipes:

Turkey Salad for 50

Time

Yield

Ingredients

Ingredients

1 gal. cooked turkey meat, diced
4 cups diced celery
1 cup finely chopped scallions
2-1/2 cup blanched almonds, toasted
1/2 cup red wine vinegar (divided)
1 cup olive oil
1 lemon
1/4 cup finely chopped parsley
Salt and pepper to taste
6 hard boiled eggs, chopped
3-1/4 cup mayonnaise
1/4 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

Author's Comments

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

Have you made this recipe? What'd you think?

Sign in to review this recipe.

0 Recipe Reviews