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Writer's pictureAbby Brown

Turkey Salad - Allergy Free CookBook

Updated: Sep 19

Turkey salad is often made from leftover holiday turkey. It's more enjoyable in the summer, made from frozen chopped turkey, if necessary. Living gluten free often means none of the sandwich and cracker parties that are so common. There are gluten free options. So similar in appearance, it would be easy to mix them up at a party. Another option is topping a pile of gluten free noodles. Eggs can be cooked as early as a day before. If multiple meat salads are made, add a dash of mustard to one to differentiate them.


Pre Cook Preparation:

Marinate: No, though it is better after 12 hours of refrigeration

A. Set timer to boil eggs for one hour before meal preparation

B. Set timer to one hour while eggs boil

C. Eggs need to cool before shelling

D. Set timer for 10 to 15 minutes of preparation time


Meal Adaptations:

Physical Accommodations:

Frozen or canned vegetables can be used

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards


Potential Food Allergy or Intolerance:

Crackers

Crumbs (gluten)

Eggs

Mayonnaise

Onion

Pepper

Relish

Spices

Turkey


Meatless Preparation Avoid:

Eggs

Turkey

Substitute with: ________________


Utensils:

Chopping board

Mixing bowl

Paring knife

Wooden spoon

Pan: 2 to 3 quart sauce pan


Ingredients:


Meat:

4 boiled eggs

1 cup of chopped turkey


Vegetables:

Optional:

6 ounces of peas


Other ingredients:

Dash of salt

1/4 cup chopped celery

1/2 cup of mayonnaise (adjust as needed)

1/4 cup chopped onion

2 tablespoons of pickle relish (or diced pickles)

Spices such as pepper to taste

(Commonly includes: garlic powder, lemon pepper)

Optional:

Cracker crumbs (gluten free)


Preparation time: 10 minutes


Preparation:

1. Boil at full boil for 10 minutes 4 eggs.

Takes about 45 minutes to an hour

2. Chop and add to medium sized mixing bowl:

1/4 cup of celery

4 boiled eggs

1/2 cup of mayonnaise (adjust as needed)

1/4 cup of onions

2 tablespoons of pickles

1 cup of chopped turkey

Optional:

6 ounces of peas

Spices, such as pepper, to taste

Commonly: garlic powder, lemon pepper

3. Mix well with a wooden spoon.

4. Add more mayonnaise, if needed.

5. If too moist, crumble, and add a few gluten free crackers until moisture level is correct.


Cook Temperature: None


Cook Time: None


Servings: 4


Storage Solutions: Square containers in individual servings.

Counter safe: 30 minutes and place in the fridge.

Fridge safe: 3 to 5 days * Per FDA Storage Chart link in Resources.

Freezer safe: Don't freeze * Per FDA Storage Chart link in Resources.


Reheat Instructions:

Allow to warm on plate for 3 to 5 minutes before eating.








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