Turkey Salad

Advocate-tested recipe

Turkey Salad

Serves about 6. Recipe is from Carol Anne Blitzer.

5 cups cooked turkey

1 1/4 cups finely chopped celery

6 hard-boiled eggs, chopped

Juice of 1 lemon

Salt and black pepper to taste

About 1/4 cup finely chopped parsley

2 to 3 tbls. finely chopped dill

About 3/4 cup Hellmann’s mayonnaise


1/2 cup dried cranberries

1. Dice turkey in 1/2-inch cubes.

2. Combine turkey, celery, chopped eggs, lemon juice, salt, pepper, parsley and dill.

3. Add mayonnaise, a little at a time, and blend well. You may prefer more or less mayonnaise.

4. Add paprika and cranberries and mix gently, being careful not to tear apart the turkey.