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Recipe: Hot Turkey and Cranberry Salad (18-quart roaster oven - serves 25)

Salads - Main Dish
HOT TURKEY AND CRANBERRY SALAD

12 cups cubed, cooked turkey
1 bunch celery ribs, thinly sliced
4 green onions, thinly sliced
12 oz. cranberries, rinsed, coarsely chopped
8 oz. sliced almonds
2 cans (10-3/4 oz. each) condensed cream of chicken soup
2 cups mayonnaise or salad dressing
1/4 cup chopped parsley
1 tbsp. poultry seasoning
1 tbsp. grated lemon peel
1 lb. grated Swiss cheese

Remove Cookwell (from an 18-quart roaster oven). Preheat covered Heatwell to 325 degrees F.

Combine all ingredients in Cookwell; stir until well mixed. Sprinkle cheese over top. Set cookwell into preheated Heatwell.

Cover; bake 60 to 75 minutes or until hot and bubbly and center is set.

TO HOLD:
Reduce temperature to 200 degrees F to hold for 1 hour and during serving.

Servings: 25
Source: Nesco
MsgID: 041177
Shared by: Betsy at Recipelink.com
Board: Quantity Cooking at Recipelink.com
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