From Linderhof’s Kitchen . . .Martha Meinsen Scott

Thanksgiving was last week and like most people there is way too much turkey in the fridge.     But we enjoy leftover turkey for the week after Thanksgiving. But we don’t use the leftovers as a rerun of Thanksgiving but rather take the turkey and make new dishes out of it.      This casserole is one that’s always on the menu the week after Thanksgiving. It was my mother’s and the one she used when she entertained the ladies for lunch when I was a child. It’s really “chicken” salad but turkey makes a good substitute for the chicken.     I like to serve it with pickled peaches but a cranberry jello salad (with the leftover cranberry sauce) would be good with it as well.

2 c. chopped cooked turkey (or chicken)
2 c. chopped celery
1 c. mayonnaise
½ c. grated Cheddar cheese
2 t. Lemon juice
½ c. slivered almonds
Salt and freshly ground pepper
1 c. crushed potato chips
Stir together all ingredients except potato chips.    Top with chips. Bake in a 2 quart casserole at 450 degrees for 20 minutes or until hot and bubbly.    (This serves 4 so increase proportions if you’re serving more)
Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.


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