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Hot Turkey and Cranberry Salad - 18Qt. Roaster

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. Grated lemon peel
8 oz. Sliced almonds
1 lb. Grated Swiss Cheese
2 Cans (10-3/4 oz. ea.) Cream of Chicken soup

Preheat Roaster Oven to 425 ̊F.
Combine all ingredients in Cookwell; stir until well mixed. Sprinkle cheese over top. Set Cookwell into preheated Heatwell.
Cover; 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.

Serves 25.


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