24
HOT TURKEY AND CRANBERRY SALAD (Serves 25)
12 Cups Cooked Turkey, cubed 2 Cups Mayonnaise or Salad Dressing
1 Bunch Celery Ribs, thinly sliced 1/4 Cup Parsley, chopped
4 Green Onions, thinly sliced 1 Tbsp. Poultry Seasoning
12 oz. Cranberries, coarsely chopped 1 Tbsp. Lemon Peel, grated
8 oz. Sliced Almonds 1 lb. Swiss Cheese, grated
2 Cans (10-3/4 oz. ea.) Cream of Chicken Soup
Cover and preheat to 425˚F.
Combine all ingredients in COOKWELL. Stir until well mixed. Sprinkle cheese over top. Set COOKWELL into preheated
HEATWELL/BASE. Cover and bake 60 to 75 minutes or until hot and bubbly and center is set.
TO HOLD: Reduce temperature to 200°F to hold for 1 hour and during serving.
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