Layered Turkey Loaf Recipe
Ingredients
| 3 envelopes unflavored gelatin | ||
| 3 cups cold turkey or chicken broth | ||
| Cooked turkey | 2 Cup (16 tbs), diced | |
| Celery salt | 1 To taste | |
| Salt | To Taste | |
| Parsley | 2 Tablespoon, chopped | |
| 1 1/2 cups bottled cranberry-juice cocktail | ||
| Celery | 1 Cup (16 tbs), diced | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Mayonnaise | ||
Directions
Soften 2 envelopes gelatin in 1/2 cup of the broth; stir over very low heat until gelatin is dissolved.
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.
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.
Chef
