Turkey Salad for 50 Recipe

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This refreshing salad always pleases at church functions and special luncheons. Red grapes, celery and eggs add color, while almonds add a little crunch.—Helen Lord-Burr, Oshkosh, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:50 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 50 servings


  • 18 cups diced cooked turkey (about one 14-pound turkey)
  • 8 cups thinly sliced celery
  • 8 cups seedless grapes
  • 18 hard-cooked eggs, diced
  • 2 cups slivered almonds, toasted
  • 1 quart Miracle Whip
  • 1 pint heavy whipping cream, whipped
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 each: 286 calories, 19g fat (5g saturated fat), 134mg cholesterol, 247mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 18g protein .


  1. In one large bowl or several smaller bowls, combine the turkey, celery, grapes, eggs and almonds. Combine dressing ingredients until smooth. Pour over salad and stir gently. Chill until serving. Yield: 50 servings.
Originally published as Turkey Salad for 50 in Taste of Home December/January 1995, p54

Light-Bodied White Wine

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

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