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Hot Turkey Salad Hot Dish

During the flood fight, I talked my brother and sister-in-law to take a break from their levee vigil (the neighbors worked together so they could sneak away for 2 hours), and they came over for a turkey dinner last Sunday. Another family joined us too as they had evacuated their house. We had a couple hours of laughter and good times and then they went back to fighting the flood. With the leftover turkey, I found this recipe and made it during the week. It’s very good! Actually, a similar recipe is in our Stitcher’s Choice Cookbook (0020) Remember, this would be a great gift for Mother’s Day, or graduation, or a bridal shower!

Hot Turkey Salad (more like a casserole)

  • 3 cups cooked rice
  • 2 cups cooked turkey (or chicken) cubed
  • 2 cans Cream of Chicken or Mushroom soup
  • 1 cup mayonnaise
  • One-half cup chicken broth
  • 1 T lemon juice
  • One-half cup chopped onion
  • One-half cup chopped celery
  • 2 cups frozen peas

Mix all ingredients together and put into a casserole dish or 9" x 12" pan. Top with 1 cup grated cheese, slivered almonds and seasoned croutons. Bake at 350° for 45 minutes.

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