Name: Turkey Salad
Yield: 100 servings or four 2-quart molds
Cuisine: United States
Ingredients: 1 cup wine vinegar; Salt and freshly ground black pepper; ½ cup finely chopped parsley; 2 gallons (10 pounds) diced cooked turkey meat; 2½ cups olive oil; Juice of 2 lemons; ½ cup capers; Ripe olives, pimientos and parsley sprigs for garnish; 6½ cups mayonnaise; 12 hard-cooked eggs, coarsely chopped; 4½ cups toasted blanched almonds; 2¼ quarts finely diced celery; 2 cups finely chopped scallions

Preparation info

100
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 gallons (10 pounds) diced cooked turkey meat
2¼ quarts finely diced celery

Method

Place the turkey in a large bowl; add the celery, almonds and seal-lions. Add half of the vinegar and chill.
Combine the remaining vinegar with the oil, lemon juice, salt and pepper to taste and parsley. Beat to blend well.
Pour the dressing over the turkey. Add the capers, mayonnaise and chopped eggs. Adjust the seasonings if necessa

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Turkey Salad

Ingredients

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