Turkey Salad for a Crowd (50)

By LRay

From the St. Andrew's Ladies (Serves 50)
Provided by Friend K.J. Manser. St. Andrews Church Delavan, WI.

Ingredients

• Salad:
• 1 14-pound Turkey
• 2 Quarts Diced Celery
• 2 Quart Seedless Green Grapes
• 18 Hard Boiled Eggs, Diced
• 2 Cups Toasted Almonds, Slivered
• Salt to Taste
• Dressing:
• 1 Pint Whipping Cream
• 1 Quart Miracle Whip
• 1/4 Cup Vinegar
• 1/4 Cup Sugar
• Salt to Taste

Preparation

Step 1

Cook turkey until meat begins to leave the bone. Cool. Cut into bite size pieces. Mix dressing with all other ingredients. Chill several hours.