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Cranberry Turkey Salad

This recipe is most treasured because it's from my husband's grandmother. A savory turkey salad is cleverly topped with cranberry-raspberry gelatin for an eye-catching dish. —Kim Kirven, Wadsworth, Ohio
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12-15 servings

Ingredients

  • 1 package (3 ounces) lemon gelatin
  • 2 cups boiling water, divided
  • 2 cups cubed cooked turkey or chicken
  • 4 celery ribs, chopped
  • 8 ounces process cheese (Velveeta), cubed
  • 1 cup chopped almonds
  • 3 hard-boiled large eggs, chopped, optional
  • 1 cup Miracle Whip
  • 1 cup heavy whipping cream, whipped
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion salt
  • 1 package (3 ounces) raspberry gelatin
  • 1 can (14 ounces) whole-berry cranberry sauce

Directions

  • In a bowl, dissolve lemon gelatin in 1 cup of boiling water; refrigerate for 1 hour or until slightly thickened. Beat for 1 minute on high speed. Stir in turkey, celery, cheese, almonds, eggs if desired, Miracle Whip, cream, salt and onion salt. Spread evenly into a 13-in. x 9-in. dish. Cover and refrigerate until firm, about 2 hours.
  • Dissolve the raspberry gelatin in remaining boiling water; stir in cranberry sauce until melted and blended. Spoon over turkey mixture. Refrigerate for 2 hours or until set. Cut into squares.

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