Turkey Salad

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Preparation info

  • 100

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 gallons (10 pounds) diced cooked turkey meat
  • 2¼ quarts finely diced celery
  • 4½ cups toasted blanched almonds
  • 2 cups finely chopped scallions
  • 1 cup wine vinegar
  • 2½ cups olive oil
  • Juice of 2 lemons
  • Salt and freshly ground black pepper
  • ½ cup finely chopped parsley
  • ½ cup capers
  • 6½ cups mayonnaise
  • 12 hard-cooked eggs, coarsely chopped
  • Ripe olives, pimientos and parsley sprigs for garnish


  1. Place the turkey in a large bowl; add the celery, almonds and seal-lions. Add half of the vinegar and chill.

  2. Combine the remaining vinegar with the oil, lemon juice, salt and pepper to taste and parsley. Beat to blend well.

  3. Pour the dressing over the turkey. Add the capers, mayonnaise and chopped eggs. Adjust the seasonings if necessary.

  4. Pack the salad into molds. Chill for several hours. Unmold and garnish with olives, pimientos and parsley. Or arrange the salad on beds of salad greens on large serving platters.

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