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Holiday Turkey Mould Recipe
|Unflavored gelatin||1 Tablespoon|
|Cold water||2 Tablespoon|
|Hot chicken stock||2 Cup (32 tbs)|
|Grated onion||1 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Celery||1 Cup (16 tbs), diced|
|Cooked turkey||2 Cup (32 tbs), cold, diced|
|Pimientos||2 , chopped|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Fresh cranberries||4 Cup (64 tbs)|
|Cinnamon stick||2 Inch|
|Orange rind||1 , grated|
|Unflavored gelatin||2 Tablespoon|
|Apples||1⁄2 Cup (8 tbs), peeled and diced|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2707 Calories from Fat 513
% Daily Value*
Total Fat 57 g88.2%
Saturated Fat 9 g45.1%
Trans Fat 0 g
Cholesterol 230 mg76.7%
Sodium 2089.5 mg87.1%
Total Carbohydrates 417 g139%
Dietary Fiber 39.9 g159.6%
Sugars 344.1 g
Protein 148 g296.1%
Vitamin A 89.8% Vitamin C 351.7%
Calcium 35.5% Iron 73.3%
*Based on a 2000 Calorie diet
Add grated onion, salt, and pepper.
Cool until stock begins to thicken.
Fold in celery, turkey and pimientos.
Fill the bottom of a large mold with the turkey mixture and chill in refrigerator until firm.
Meanwhile, combine sugar and water in a saucepan and boil for a few minutes.
Add cranberries, cinnamon, cloves and orange rind.
Simmer until cranberry skins pop open.
Press cranberries through a sieve.
Soften gelatin in cold water and dissolve it in hot cranberry mixture.
Cool until mixture almost thickens.
Stir in apples and walnuts.
Pour cranberries on top of turkey in the mold and chill until firm.
Serve with creamy mayonnaise lightly seasoned with horseradish.