This old-fashioned turkey salad recipe can be made with leftover turkey or turkey breast. It is my great-grandmother's recipe. The cook time does not include baking the turkey, just making the salad. Keeping the salad somewhat chunky is part of what makes it good. No food processors, please. I serve this on a bed of red leaf lettuce and garnish with red and green seedless grapes and pecan halves. Cubed jellied cranberry sauce is very good with it, so I place that on the plate around the salad. Serve with assorted crackers or bread.
Ingredients
- 6 large eggs
- 6 cups cooked turkey meat
- 1 jar sweet pickles , 16 ounce
- 1.5 jars mustard-mayonnaise blend , 10 ounce
- 0.75 cups mayonnaise
Instructions
-
1
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
-
2
In a large bowl, thoroughly mix eggs, turkey, pickles, mustard-mayonnaise blend, and mayonnaise. Chill in the refrigerator for about 3 hours before serving.
Nutrition Facts
Per serving
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