More like miniature turkey casseroles. Salad in the sense that protein plus mayonnaise equals salad.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
Baked Turkey Salad
2 cups cooked, diced turkey (or chicken)
2 cups finely sliced celery
1/2 cup toasted, salted nuts (cashews, pecans, almonds)
2 Tbsp. lemon juice
1 cup mayonnaise
1/2 cup grated cheese
1 cup crushed potato chips
1/2 tsp. salt
2 tsp. grated onion
Combine all ingredients except cheese and potato chips. Pile lighty into buttered individual baking dishes or large casserole. Sprinkle with cheese and chips; bake about 15 minutes in 450 degre onion or until mixture bubbles. This makes a nice dinner dish, served with a green vegetable, molded cranberry salad and piping hot corn sticks. This can be mixed up ahead and baked the last minute.