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Turkey Salad for 60 Recipe

The mild seasonings in this salad certainly have mass appeal. It's a substantial main dish with a delightful crunch.—Terry Smith, Campbell Hall, New York

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Turkey Salad for 60 Recipe

Prep: 30 min. + chilling Bake: 5 hours + cooling

Yield: 60 Servings

30 300 330

Ingredients

1 turkey (20 to 22 pounds)
4 packages (7 ounces each) uncooked ring macaroni, cooked and drained
3 bunches celery, thinly sliced
3 cans (8 ounces each) sliced water chestnuts, drained
2 packages (16 ounces each) frozen tiny sweet peas, thawed
1 large onion, finely chopped
2 quarts mayonnaise
2 tablespoons seasoned salt
4 cups slivered almonds, toasted

Directions

Roast the turkey. When cool enough to handle, remove turkey from bones; discard bones. Cut meat into bite-size pieces.
In several large bowls, combine the turkey, macaroni, celery, water chestnuts, peas and onion. Whisk mayonnaise and seasoned salt; stir into the salad. Chill for several hours. Add almonds just before serving. Yield: 60 servings.

Nutritional Facts 1 serving (1 each) equals 409 calories, 31 g fat (5 g saturated fat), 68 mg cholesterol, 406 mg sodium, 7 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Turkey Salad for 60 in Taste of Home October/November 1998, p54

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