Hot Turkey Salad Recipe
Hot Turkey Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 shredded cheddar cheese
  • 1 cup crushed potato chips

Directions

In a greased 2-qt. baking dish, combine the first eight ingredients. Top with potato chips.
Bake, uncovered, at 450° for 15 minutes or until bubbly. Yield: 4-6 servings.
Originally published as Hot Turkey Salad in Country Woman November/December 1996, p37

Nutritional Facts

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

  • 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 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.
Originally published as Hot Turkey Salad in Country Woman November/December 1996, p37

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bkrzywdik User ID: 2861092 8713
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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