Recipe 603 - Turkey Salad
Recipe 603 - Turkey Salad
(by Shirley McNevich)
1/2 of a turkey breast (or leftover turkey that's already been cooked)
1/2 medium onion
1 stalk celery
3 hard boiled eggs
1 jar Hellman's light mayo
salt
Cook turkey breast in 3 qt. saucepan, adding enough water to cover (if using leftover
turkey do not recook--skip to next paragraph). Add 1 tsp. salt. Cut up 1/2 onion and
place in with turkey (do not chop or slice). Cut 3 sticks of celery in half and add to
turkey. Cook until tender (takes about an hour). Use fork to test for doneness.
Let turkey cool. Take off skin and remove bones. You can throw away celery and
onion, strain broth through sieve and save it for broth or gravy if you wish. It can be
frozen in a plastic container with a lid.
On a cutting board, cut up turkey in bite sized pieces. Add 3 chopped sticks of celery,
3 chopped hard boiled eggs, and 3 TBSP Helman's light mayo. Stir by hand. If it
seems too dry add a little more mayo. Refrigerate before serving.
Continue to:
Other Recipes:
- 708 - Ambrosia Pie
- 646 - Caramel Popcorn
- 740 - Homemade Pralines
- 650 - Blackberry Upside-down Cake
- 535 - Vanilla Pudding Cake
- 688 - Breakfast Sandwiches
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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