Turkey Salad for 50 Recipe

Name: Turkey Salad for 50
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; green), pimientos for garnishing

Servings: persons

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
green), pimientos for garnishing

1
Combine turkey, celery, scallions, and almonds with 1/4 cup vinegar and chill in refrigerator.
2
Beat together until well blended olive oil, 1/4 cup vinegar, lemon juice, parsley, and salt and pepper to taste.
3
Add this to chilled turkey mixture and mix well.
4
Then add chopped eggs, mayonnaise, and capers.
5
Taste and add any additional seasonings required.
6
Pack into one oiled 4 quart mold or two 2 quart molds and chill for several hours.
7
Unmold onto a bed of lettuce or fresh spinach, and garnish.
8
50 servings.
9
Yankee Church Supper Cookbook

1648

kcal

Calories

158

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 gal. cooked turkey meat, diced, 4 cups diced celery, 1 cup finely chopped scallions, 2-1/2 cup blanched almonds, toasted, and more.

Yes, Turkey Salad for 50 falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Turkey Salad for 50

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions