Annie's Turkey Salad You Have To Try

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Annie's Turkey Salad

"This recipe can be made with leftover turkey, or a turkey breast. It is my outstanding-grandmother's recipe. The cook time will now not encompass the baking of the turkey, simply making the salad. Keeping the salad really chunky is a part of what makes it properly. No meals processors, please. I serve this on a mattress of red leaf lettuce and garnish with pink and inexperienced seedless grapes and pecan halves. Cubed jellied cranberry sauce is excellent with it, so I place that on the plate around the salad. Serve with assorted crackers or breads."

Ingredients :

6 eggs
6 cups cooked turkey meat
1 (sixteen ounce) jar candy pickles, chopped
1 half (10 ounce) jars mustard-mayonnaise blend
three/four cup mayonnaise

Instructions :

Prep : 10M	Cook : 10M	Ready in : 3H20M

Place eggs in a medium saucepan and cowl with bloodless water. Bring water to a boil and right now do away with from heat. Cover and let eggs stand in hot water for 10 to 12 mins. Remove from hot water, cool, peel and chop.
In a huge bowl, thoroughly blend the eggs, turkey, pickles, organized sandwich and salad sauce and mayonnaise. Chill inside the refrigerator approximately three hours before serving.

Notes :

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