1 No. 50 turkey, baked and cold
1 large stick celery, finely chopped
2 kg apples, finely chopped
1 tsp. gelatine, dissolved in
1/2 cup water
salt and pepper
1 litre mayonnaise
Method: Carefully remove legs and breasts of turkey. Carve the breasts into thin serving slices. Fill cavity of turkey with salad made from celery, apples, mayonnaise, salt and pepper mixed together. Replace legs and carved sliced breasts. Secure in position by brushing with gelataine [sic]. Decorate with slices of pineapple, orange, walnut pieces and glace cherries. (Serves 6-8).
Source: Windsor Wonderful Recipes with compliments Windsor Poultry Service, 14 Sturt Street, Adelaide 5000 (Adelaide, n.d.), p.12.