“This recipe can be made with leftover turkey, or a turkey breast. It is my great-grandmother's recipe. The cook time will not include the baking of 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 breads.” - by Ann Sizemore
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
Nutrition
Amount Per Serving (10 total)
- Calories
- 356 cal
- 18%
- Fat
- 21.5 g
- 33%
- Carbs
- 10.7 g
- 3%
Based on a 2,000 calorie diet
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Reviews (74)
Rate This Recipe
"Use it for "Left-overs" ... I don't think so ... I buy a turkey just to make THIS recipe!! My husband and I both absolutely love it. I put the grapes or even mandarin oranges, as well as the pecans..." See more or walnuts directly into the salad. The chunkier the better. It is so good!"
MAGGIE MCGUIRE
"Quick, easy, delicious and adaptable! And therein lies the beauty of this recipe. You can add any number of ingredients for personal preference. It only makes this salad that much more tasty.I halved ..." See morethe number of eggs and added celery,green onions, and mandarin oranges. Try using half Miracle whip and half mayo for a taste sensation. Thanks Annie. This is a keeper in my favorites file."
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