An outbreak of gastroenteritis followed a buffet served at a country club on March 30. Three food items (turkey, poultry dressing, and gravy) were statistically associated with illness. Bacteriologic cultures of the turkey and dressing yielded Staphylococcus aureus. Small concentrations of Staphylococcus aureus were found in other foods that were not associated with illness, suggesting cross contamination. Preformed Staphylococcus enterotoxin, type C, was found in the turkey, but not in the dressing. Staphylococcus aureus, phage type 95, was isolated from turkey, dressing, and food handlers. The turkey had cooled for three hours at room temperature after cooking allowing for bacterial proliferation and toxin production. The same utensils were used for handling foods. An outbreak of Staphylococcus aureus had occurred at this same country club in 1984.