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Jellied Turkey-Vegetable Salad (Usda

Jellied Turkey-Vegetable Salad (Usda recipe image
This Jellied Turkey-Vegetable Salad is a nostalgic favorite from the USDA archives, perfect for potlucks or holiday gatherings. The dish combines finely diced cooked turkey with frozen mixed vegetables, all bound together in a savory, creamy celery broth that sets into a firm, sliceable jelly. It offers a refreshing contrast of textures and flavors, with the richness of the soup balanced by the crispness of the vegetables. Ideal for make-ahead entertaining, this salad can be served immediately after chilling or frozen for later use. It pairs beautifully with crisp salad greens and makes for an impressive, low-effort centerpiece that brings a touch of vintage charm to any table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 24
Calories: 196.7
Dietary: Gluten-free
Description
This Jellied Turkey-Vegetable Salad is a nostalgic favorite from the USDA archives, perfect for potlucks or holiday gatherings. The dish combines finely diced cooked turkey with frozen mixed vegetables, all bound together in a savory, creamy celery broth that sets into a firm, sliceable jelly. It offers a refreshing contrast of textures and flavors, with the richness of the soup balanced by the crispness of the vegetables. Ideal for make-ahead entertaining, this salad can be served immediately after chilling or frozen for later use. It pairs beautifully with crisp salad greens and makes for an impressive, low-effort centerpiece that brings a touch of vintage charm to any table.
Ingredients
  • 1/4 cup Unflavored gelatin
  • 1 cup Cold water
  • 42 ounce Cream of celery soup,
  • 2.5 lb Cooked turkey, finely diced
  • 40 oz Frozen mixed vegetables, cooked
  • 2 cups Salad dressing
Directions
  1. 1
    Line four 8x8x2-inch baking pans with heat-resistant freezer wrap, leaving extra wrap to fold over the top.
  2. 2
    Soften the unflavored gelatin in the cold water.
  3. 3
    Heat the cream of celery soup in a large saucepan over medium heat.
  4. 4
    Stir the softened gelatin into the hot soup until completely dissolved.
  5. 5
    Add the diced turkey, cooked vegetables, and salad dressing to the soup mixture.
  6. 6
    Mix gently to combine all ingredients evenly.
  7. 7
    Divide the mixture equally among the four prepared pans.
  8. 8
    Refrigerate until the salad is firm, approximately 4 to 6 hours.
  9. 9
    To serve, run a knife around the edges and invert onto a serving platter, or slice directly from the pan.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 196.7kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 399.0mg17%
Total Carbohydrate 31.5g11%
Dietary Fiber 16.8g68%
Sugars 13.7g
Protein 22.0g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: turkey, salad, jellied, gelatin, celery, soup, vegetables, usda, classic, appetizer, chilled, molded, make-ahead, freezer, vintage, side-dish, potluck, comfort-food, retro, party
Read it online: https://www.chefs-mate.com/recipe/jellied-turkey-vegetable-salad-usda/