Hot Turkey Salad
By Yankee Magazine|May 23 2002|
Easy, very quick, and a tasty way to use up leftover Thanksgiving turkey. Works with chicken, too. If you are feeling adventurous, consider adding a can of pineapple chunks or a cup of seedless grapes to the casserole. If you are watching your diet, by all means feel free to substitute cracker or cereal crumbs for the crushed potato chips, and use low-fat mayonnaise.
Yield
5 to 6 servings
Ingredients
2 cups cubed cooked turkey
2 cups sliced celery
1/2 cup toasted sliced almonds
2 teaspoons minced onion
2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup grated cheese (Cheddar, American, etc.)
1 cup crushed potato chips
Instructions
Preheat the oven to 350 degrees F. Combine the turkey, celery, almonds, onion, lemon juice, and mayonnaise. Toss lightly to mix and pile into a 1-1/2-quart casserole dish. Sprinkle with the cheese and chips. Bake for 20 minutes. Serve hot.
Really quick to fix. A good way to use breast meat that might be a little dry. I added golden raisins to it. I would make it again. Toni
A good friend made this every year after Thanksgiving and I couldn’t wait. I enjoyed this better than the traditional turkey dinner.
I agree with the reader who liked it better than the turkey’s first appearance. While it’s not as much fun without the potato chips, Tricscuit crumbs were very nice for the topping.
EXCELLENT! EXCELLENT! EXCELLENT! My family loved this recipe, I will definitely make this again, and it was so quick and easy!