Hot Turkey Salad

Easy, very quick, and a tasty way to use up leftover Thanksgiving turkey. Works with chicken, too. If you are feeling adventurous, consider adding a can of pineapple chunks or a cup of seedless grapes to the casserole. If you are watching your diet, by all means feel free to substitute cracker or cereal crumbs for the crushed potato chips, and use low-fat mayonnaise.


2 cups cubed cooked turkey
2 cups sliced celery
1/2 cup toasted sliced almonds
2 teaspoons minced onion
2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup grated cheese (Cheddar, American, etc.)
1 cup crushed potato chips


Preheat the oven to 350 degrees F. Combine the turkey, celery, almonds, onion, lemon juice, and mayonnaise. Toss lightly to mix and pile into a 1-½-quart casserole dish. Sprinkle with the cheese and chips. Bake for 20 minutes. Serve hot.

Cooking & Recipes


5 to 6 servings


Patricia Kirk-Hodges Unitarian Universalist Church of Caribo

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