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Friday, April 17, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: John Foley
  • 1 turkey breast
  • 16 oz. chicken broth
  • 4 hard boiled eggs
  • 1â�„2 cup red grapes
  • 1â�„2 cup chopped celery
  • 1â�„2 cup mayonnaise
  • 1â�„2 cup pickling juice
Cut the turkey into chunks. Cook in a slow cooker on low heat with the chicken broth for 8 hours until tender.
Drain the liquid and chop or shred the turkey. Chop eggs and grapes.
Add eggs, vegetables and remaining ingredients to turkey and mix well. Refrigerate. Serve with crackers, rolls or lettuce.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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