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Hot Turkey Salad Recipe

Hot Turkey Salad Recipe

When you're looking for a cold salad to serve, turn here! Just combine the ingredients—eliminating the crushed potato chips—and serve chilled instead. Whether you serve it hot or cold, it's delicious.—Jane Payne, Twin Falls, Idaho
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4-6 servings


  • 4 cups cubed cooked turkey
  • 2 cups diced celery
  • 1 cup slivered almonds, toasted
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1-1/2 cups mayonnaise
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup crushed potato chips


  • 1. In a greased 2-qt. baking dish, combine the first eight ingredients. Top with potato chips.
  • 2. Bake, uncovered, at 450° for 15 minutes or until bubbly. Yield: 4-6 servings.

Nutritional Facts

1 serving (1 each) equals 786 calories, 66 g fat (13 g saturated fat), 111 mg cholesterol, 963 mg sodium, 11 g carbohydrate, 3 g fiber, 36 g protein.

Reviews for Hot Turkey Salad

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Reviewed Jul. 9, 2010

"I love this recipe, however I modified it by using 3/4 c of mayo and 3/4 cup of Miracle Whip which perked it up. It's easy to prepare and can be done ahead of time and baked later and re-heats as leftovers wonderfully. I serve it with a salad and hard rolls."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.