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

Divide turkey, celery, pickles and onion between 2 large bowls. Mix mayonnaise, salt, curry powder and pepper. Toss half of the mayonnaise mixture gently with each turkey mixture. Refrigerate no longer than 12 hours. Just before serving, stir half of the noodles into each turkey mixture. Garnish with celery leaves. 18 servings.