Speedy Hot Turkey Salad

Submitted By: Lucille Harrison


  • 1 cup Ritz crackers, crushed
  • 3 tablespoons butter, melted
  • 1/2 cup Ranch salad dressing
  • 2 tablespoons lemon juice
  • 1/2 teaspoon paprika
  • 3 drops Tabasco sauce or to taste
  • Black pepper to taste
  • 1 (8-ounce) can crushed pineapple, drained
  • 1/2 cup celery, minced
  • 2 cups leftover cooked turkey, chopped
  • 1/2 cup pecans, toasted and chopped
  • 1 cup shredded Cheddar cheese
  • Instructions

    Spray a casserole dish with cooking spray; set aside. Mix the crackers and butter together; set aside. In a medium mixing bowl, combine Ranch dressing, lemon juice, paprika, Tabasco, black pepper, pineapple, and celery; stir until mixed well. Add turkey and pecans. Stir until mixed well and spoon into prepared casserole dish. Top with cracker-butter mixture and bake 25 minutes at 350°.
    Remove from oven and sprinkle with shredded cheese. Return to oven until the cheese melts, about five minutes. Garnish as desired — with mint leaves, grape tomatoes, citrus peel, etc. Serve hot, accompanied with small bunches of grapes, if desired.
    Yield: Approximately six servings.