TURKEY BREAST MOUSSE

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Turkey Breast Mousse image

This recipe has been in the family for 30+ years. It is nice on a buffet table presented as a gelatin mold. Great cold dish served on a hot day. Can be served with bread or crackers. The red and green peppers make it quite colorful.Even during Christmas.

Provided by gaynel mohler @gaynel

Categories     Turkey

Number Of Ingredients 9

6 cup(s) 1/2" chunked cooked turkey breast
2 - envelopes unflavored gelatin
1/2 cup(s) water
2 can(s) 10 3/4 oz chicken broth
1 1/2 teaspoon(s) dried tarragon leaves
3 tablespoon(s) grated onion
1/4 cup(s) chopped parsley
1/2 cup(s) each coarsley chopped red and green pepper
1 cup(s) mayonaise

Steps:

  • sprinkle geletin over water in glass measuring cup. let stand until softened.
  • pour 4 cups broth, tarragon, grated onion and softened gelatin into a kettle, bring to boiling, stirring until gelatin is dissolved.
  • turn into a bowl and cool in a pan of ice, stirring occassionally until consistency of unbeaten egg whites. around 20 minutes
  • combine chilled broth, turkey, parsley, peppers and mayonaise. Mix with wire wisk until well combined.
  • turn into a 3 cup mold or bowl. Refrigerate until firm, several hours or overnight
  • Invert onto a chilled plate. Serve with cocktail bread slices, or crackers

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