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-boiled large eggs, chopped
  • 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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