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Cuisine

Hot Turkey Salad

Featured in the Honolulu Star-Bulletin on November 21, 2007.

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Ingredients:

Hot Turkey Salad

  • 2 cups cubed, cooked turkey
  • 2 cups chopped celery
  • 1/2 cup slivered toasted almonds
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon chervil or 1 tablespoon minced Italian parsley
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1 cup crushed potato chips
  • Paprika

Directions:

  1. Preheat oven to 450°F.
  2. Combine turkey, celery, almonds, onion, salt, chervil, lemon juice, lemon peel, mayonnaise, and sour cream.
  3. Toss lightly.
  4. Spoon into individual baking dishes or custard cups.
  5. Sprinkle cheese, potato chips, and paprika over the top.
  6. Bake for 10 minutes.
  7. Serve hot.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
400 calories, 32 g fat, 9 g saturated fat, 60 mg, cholesterol, 500 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g sugar, 20 g protein

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