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Layered Turkey Loaf Recipe
|Unflavored gelatin||3 Tablespoon (3 Envelopes)|
|Turkey broth/Chicken broth||3 Cup (48 tbs) (Cold)|
|Diced cooked turkey||2 Cup (32 tbs)|
|Celery salt||To Taste|
|Chopped parsley||2 Tablespoon|
|Cranberry juice cocktail||1 1⁄2 Cup (24 tbs) (Bottled)|
|Diced celery||1 Cup (16 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Mayonnaise||2 Tablespoon (Adjust Quantity As Needed)|
|Salad greens||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1461 Calories from Fat 639
% Daily Value*
Total Fat 71 g109.7%
Saturated Fat 8.1 g40.5%
Trans Fat 0 g
Cholesterol 209.1 mg
Sodium 5185.5 mg216.1%
Total Carbohydrates 67 g22.4%
Dietary Fiber 9.3 g37.1%
Sugars 51 g
Protein 142 g283.2%
Vitamin A 76.3% Vitamin C 351.6%
Calcium 17.4% Iron 28.8%
*Based on a 2000 Calorie diet
Add to remaining broth.
Chill until slightly thickened.
Add turkey, seasonings to taste, and parsley.
Put half in a loaf pan (9x5x3 inches) and chill until firm.
Soften 1 envelope gelatin in 1/4 cup cranberry cocktail.
Dissolve over very low heat; add to remaining cocktail with 1/4 teaspoon salt, the celery, and nuts; chill until slightly thickened.
Spoon over firm layer; chill until firm.
Pour remaining turkey mixture over cranberry layer; chill until firm.
Unmold on greens; serve with mayonnaise.
Good with mushroom soup, baked potatoes, chocolate meringue pie.
Makes 6 to 8 servings.