Cranberry Turkey Salad

SUBMITTED BY: Kim Kirven

"This recipe is most treasured because it's from my husband's grandmother. A savory turkey salad is cleverly topped with cranberry-raspberry gelatin for an eye-catching dish. --Kim Kirven, Wadsworth, Ohio"

PREP TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

1 (3 ounce) package lemon gelatin
2 cups boiling water, divided
2 cups cubed cooked turkey or chicken
4 celery ribs, chopped
8 ounces process cheese (eg. Velveeta), cubed
1 cup chopped almonds
3 hard-cooked eggs, chopped
1 cup mayonnaise or salad dressing
1 cup whipping cream, whipped
1/2 teaspoon salt
1/2 teaspoon onion salt
1 (3 ounce) package raspberry gelatin
1 (16 ounce) can whole berry cranberry sauce

READ REVIEWS (1)

DIRECTIONS

In a mixing bowl, dissolve lemon gelatin in 1 cup of boiling water; refrigerate for 1 hour or until slightly thickened. Beat for 1 minute on high speed. Stir in turkey, celery, cheese, almonds, eggs if desired, mayonnaise, cream, salt and onion salt. Spread evenly into a 13-in. x 9-in. x 2-in. dish. Cover and refrigerate until firm, about 2 hours.
Dissolve the raspberry gelatin in remaining boiling water; stir in cranberry sauce until melted and blended. Spoon over turkey mixture. Refrigerate for 2 hours or until set. Cut into squares.

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REVIEWS

Reviewed on Mar. 24, 2008 by AngelaD74

This was sooo good. I was a little leary at first, but took it to a potluck & was so glad I did. Everyone raved about it. It did take a little while for folks to figure out that it was a savory salad due to the gelatin topping, but it was fantastic. I did use cheddar instead of velveeta because we don't usually eat processed cheese.

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