Breast of Turkey Mousse Recipe

Summary

Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient

Ingredients

 Turkey breast4 Pound
 Celery1 , cut up
 Carrots2 Medium, pared and sliced
 Onion1 Large, quartered
 Salt1⁄2 Teaspoon
 Bay leaf1
 Black peppercorns4
 White wine1 Cup (16 tbs)
 Canned condensed chicken broth21 1⁄2 Ounce (undiluted, 2 cans, 10 3/4 oz each)
 Unflavored gelatin1⁄2 Ounce (2 envelope)
 Water1⁄2 Cup (8 tbs)
 Dried tarragon leaves1 1⁄2 Teaspoon
 Onion3 Tablespoon, grated
 Parsley1⁄4 Cup (4 tbs), chopped
 Red pepper1⁄2 Cup (8 tbs), coarsely chopped (plus extra for garnish)
 Green pepper1⁄2 Cup (8 tbs), coarsely chopped
 Mayonnaise1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 632 Calories from Fat 348

% Daily Value*

Total Fat 39 g59.3%

Saturated Fat 6.4 g31.8%

Trans Fat 0 g

Cholesterol 170.9 mg

Sodium 997.4 mg41.6%

Total Carbohydrates 9 g3%

Dietary Fiber 1.8 g7.1%

Sugars 4.4 g

Protein 53 g106.1%

Vitamin A 62.3% Vitamin C 43.6%

Calcium 6.6% Iron 19.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Wash the turkey breast.

MAKING
2) In a 6-quart kettle add celery, carrot, quartered onion, salt, bay leaf, peppercorns, white wine and chicken broth.
3) Boil the mixture, decrease heat. Cover and simmer for 1 hour.
4) Drain out turkey from broth to bowl. Keep aside to cool.
5) In 1/2 cup water in glass measuring cup dissolve gelatin. Let stand till soft.
6) Strain the broth and remove the vegetables. Measure to 4 cups.
7) Decrease heat and skim off fat.
8) Put the broth into kettle. Mix tarragon, grated onion and softened gelatin.
9) Boil and stir the mixture until gelatine is dissolved.
10) Transfer into a medium bowl and put it in bowl of ice cubes. Let stand for 20 minutes and stir occasionally.
11) Remove turkey from bones and cut into 1/2-inch cubes measuring 6 cups. Keep aside the rest.
12) Mix chilled gelatine mixture with turkey, parsley, chopped red and green pepper and mayonnaise.
13) Using a wire whisk combine well.
14) Transfer into a 3-quart decorative mold or bowl.
15) Refrigerate for several hours or overnight.

SERVING
16) Run a small spatula around edge of mold.
17) Invert onto a chilled serving plate.
18) Put a hot, damp dishcloth over mold and shake gently to release. Repeat if necessary to lift off mold.
19) Garnish with a red-pepper star.
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