Reviewed: Sep. 20, 2009

a good recipe but boil your eggs the normal way. that sitting for 12 minutes didnt work well at all.

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Reviewed: Jun. 1, 2009

This was pretty good, but I think some of the things I didn't like might have been my own fault. I used dijonaise for the mustard/mayo portion and it turned out a little too mustardy for my liking. I didn't have any sweet pickles, so substituted dill. I did add some celery & green onion. Just didn't seem like turkey salad without it. I will definitely try this again and change the things to more closely match the original recipe. Will get back to you on it.

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Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Jan. 11, 2009

I made this this morning for lunch today and had to give it a taste. I don't usually experiment with recipes I have never made before, but with the rave reviews I just had to try it. After tasting for the first time, I said... hummmm let me taste it again. I am amazed at the combination of ingredients that blended together so well. Now I can't wait for my daughter and her husband to come for lunch. This is a real treat. Thank you so much for sharing this wonderful recipe. If I could give it a 10 I would. I halved the recipe.. I, too, added a stalk of celery sliced thinly, used 3 cups of smoked turkey, leftover from Thanksgiving (vacuum sealed and frozen, of course), only 1 hard cooked egg and a dash of sweet paprika. Used a combination of dijonaisse and regular mayo with salt and pepper to taste. Next time, I will add a little of fresh dill just for a little change. But I see this recipe as being very versatile and you can add what you want. I LOVED IT.

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AMurphy

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Reviewed: Jan. 5, 2009

good stuff! Love to use for leftover recipe so we don't waste the good bird!

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dardalton

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Reviewed: Jan. 3, 2009

I cut this in half, just for my family. I didn't have a mayo/mustard blend, so I just added a tbsp. of mustard. I also used homemade mayo and garlic dills. (Noone in this house likes sweet pickles.) I added a bit of the turkey stock, as that's what Miss Paula does. I also added two chopped stalks of celery and a little chopped sweet onion, to fill it out a bit and make it stretch. Smells divine. I'll update on how the family liked it after lunch. EDITED: My husband ate three sandwiches. He and I LOVED it, my kids not so much. I'll make it for us alone, for sure. And this is coming from someone who isn't a fan of salad sandwiches. EDITED AGAIN: Half a batch of this recipe made eight stuffed sandwiches. Not bad. I made a second batch yesterday and added a tsp. or so of garlic powder which made it even better. This sandwich filling is SO good.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 15, 2008

This was okay for my family, we don't care for sweet pickles but wanted to try this anyway. I need to play with it some more to make it suit our taste. thanks anyway

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Becki J

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: El Paso, Texas, USA

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Reviewed: Dec. 7, 2008

Thanks for the recipe. It was good and a fast way to get rid of the left overs.

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cherbear

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Catasauqua, Pennsylvania, USA

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Reviewed: Dec. 4, 2008

This is so good. I used left over turkey, miracle whip, dijon mustard and dill pickles. I toasted a roll under the broiler with real parmesan cheese, pulled out of the oven, loaded up with the salad then added cayenne pepper on top. Yummo!

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Nov. 24, 2008

This is a really good way to use up leftover turkey. I found it was missing a couple things. I add celery, walnuts and some onion powder. I did not have a premade mayo/mustard blend so I added 1/2 cup mayo and 1/4 mustard. We are more of a mayo loving family. You cannot forget the salt and pepper in this salad either. I ate it in a sandwich with mozza cheese, spinach and tomato. It was delicious.

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AmberC2

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Oct. 9, 2008

I came across this recipe today...it sounded too good to pass up! I cut the recipe in half, added diced purple onion & celery, and changed sweet pickles to dill. I topped one half a bun with sliced mozz cheese and the other with the salad; lightly toasted in oven; topped with lettuce tomatoe & honey mustard. Wonderful, Wonderful Recipe!! Perfect recipe to take to a luncheon. Thanks for sharing! ***I made this salad again. This time I added chopped pecans and golden raisins, and served with assorted crackers. Loved it this way too!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Feb. 26, 2008

I can't believe I posted a picture of this but didn't review. I agree with another reviewer, that the whole reason you should cook a turkey is for this recipe alone. It's fantastic!! I served it on toast with leftover cranberry sauce.

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April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Dec. 1, 2007

Delicious! This recipe is very similar to my tuna salad recipe, except for the eggs, but the eggs make it very similar to my potato salad recipe...a perfect combination of ingredients for a yummy change of pace. I bet this would be equally as good using leftover chicken! A keeper and I have saved to my recipe box, as I'll be making again and again...thanks!

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QUIRKYIQ

Cooking Level: Expert

Home Town: Arcata, California, USA

Living In: Stafford, Virginia, USA

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Reviewed: Nov. 26, 2007

This was good. I added chopped onion & celery. I also used half mayo & half miracle whip for the mayo needed. It could use a little seasoning so I added salt & pepper to taste. This made it perfect! Yummy!

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KayKay

Cooking Level: Intermediate

Home Town: Deltona, Florida, USA

Living In: Poinciana, Florida, USA

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Reviewed: Nov. 26, 2007

Fantastic! I had to alter the recipe a tad (didn't have mayo-mustard blend) so I just put 1 1/4 cup mayo & 1/4 cup yellow mustard. Also with the eggs, I used all 6 eggs but took out 3 yolks (trying to save on fat!). Could have used less mayo though. Definitely a keeper!

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ATHENALOVE46

Cooking Level: Intermediate

Home Town: Gardner, Massachusetts, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 25, 2007

An Award goes to the best in the Turkey Salad Category. I followed this recipe exactly but left out 1/2 ajar of Dijonaisse....it is trememdous...thanks Annie

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KEIFFER007

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 25, 2007

Yum! I cut this recipe in half and had to improvise since I didn't have a mustard/mayo combo - just added dijon mustard to mayo. Also added a stalk of celery. Should have cooked the eggs a bit longer than called for cause the yolks weren't done (I used large size). I didn;t have regular sweet relish, but used my sister's homemade relish. It turned out wonderful!

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LHOMMRICH

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Westerville, Ohio, USA

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Reviewed: Nov. 24, 2007

This is a great recipe that leaves room for many options. I added 2 stalks of celery, 1/2 a small onion and a red bell pepper finely chopped and sauteed until tender, reduced the eggs to 4 and put in a cup of chopped pecans. It was fantastic. Everyone in my family loved it. Thanks for the great recipe.

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crystal

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Portsmouth, Virginia, USA

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Reviewed: Nov. 24, 2007

I put the turkey in my food processor. I like it ground with a few chunks in it. I couldn't find a mayo/mustard sauce at the store so I had to adlib. I used a mayo/dijon mustard blend (90% mayo 10% dijon) that I made myself. This was a simple and delicious way to use up leftover turkey. I agree with other reviews...this recipes makes ALOT!

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ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Nov. 24, 2007

Delicious recipe! Thanks for sharing.

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agstall

Cooking Level: Beginning

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Reviewed: Sep. 14, 2007

use walnuts, (take one cup of english walnuts and add 1/4 cup of black walnuts that you have chopped up and let sit in plastic bag for week before using. Wow then it will get 10 stars

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Nola Lawhorn

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Annie's Turkey Salad

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