Publisher Photo
Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 5 hours + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 5 hours + cooling

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

Nutritional Facts

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

  • 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
  1. Roast the turkey. When cool enough to handle, remove turkey from bones; discard bones. Cut meat into bite-size pieces.
  2. 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.
Originally published as Turkey Salad for 60 in Taste of Home October/November 1998, p54

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