12 c. cut-up cooked turkey
8 med. stalks celery, sliced (about 4 c.)
3 jars (10 oz. each) watermelon pickles, drained and cut into fourths
1 med. onion, chopped (about 1/2 c.)
3 c. mayonnaise or salad dressing
4 tsp. salt (optional)
1 tsp. curry powder
1/4 tsp. pepper
4 c. chow mein noodles

Mix turkey, celery, pickles, onion in bowl. Mix mayonnaise, salt, curry powder, pepper in another bowl.

Toss 1/2 mayonnaise mixture with 1/2 turkey mixture GENTLY. (You have to divide the mixtures because you end up with too much in one bowl.)

Refrigerate no longer than 12 hours. Just before serving, stir 1/2 of the noodles into each turkey mixture. Garnish with celery leaves.

NOTE: A 5 to 6 pound turkey roasted and cut-up yields 12 cups.