|1 gal. ||cooked turkey meat, diced|
|4 cups ||diced celery|
|1 cup ||finely chopped scallions|
|2-1/2 cup ||blanched almonds, toasted|
|1/2 cup ||red wine vinegar (divided)|
|1 cup ||olive oil|
|1/4 cup ||finely chopped parsley|
|Salt and pepper to taste|
|6 ||hard boiled eggs, chopped|
|3-1/4 cup ||mayonnaise|
|1/4 cup ||capers, drained|
|Parsley, watercress, olives (black or |
|green), pimientos for garnishing|
0 Recipe Reviews
Subscribe for tasty updates:
Combine turkey, celery, scallions, and almonds with ¼ cup vinegar and chill in refrigerator.
Beat together until well blended olive oil, ¼ cup vinegar, lemon juice, parsley, and salt and pepper to taste. Add this to chilled turkey mixture and mix well. Then add chopped eggs, mayonnaise, and capers. Taste and add any additional seasonings required. Pack into one oiled 4 quart mold or two 2 quart molds and chill for several hours. Unmold onto a bed of lettuce or fresh spinach, and garnish. 50 servings.
Yankee Church Supper Cookbook
Unmold onto a bed of lettuce or fresh spinach, and garnish.