Molded Turkey And Cranberry Salad Recipe
Ingredients
| 2 env. Unflavored gelatin | ||
| Whole cranberry sauce | 2 Cup (16 tbs) | |
| Pineapple | 1 Cup (16 tbs), crushed | |
| Walnuts | 1 /2 Cup (16 tbs), coarsely chopped | |
| Lemon juice | 4 Tablespoon | |
| Cooked turkey | 2 Cup (16 tbs), diced | |
| Celery | 1 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, minced | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
Directions
Soften 1 envelope gelatin in 1 /4 cup water; stir over hot water until gelatin is dissolved.
Combine cranberry sauce, pineapple, walnuts and 1 tablespoon lemon juice; blend in dissolved gelatin.
Turn into 9 x 5-inch loaf pan.
Chill until firm.
Soften remaining gelatin in 1 /4 cup water; dissolve, stirring, over hot water.
Combine turkey, celery, parsley, mayonnaise, salt and remaining lemon juice; add gelatin.
Stir until well blended.
Pour over first gelatin layer.
Chill until firm.
Combine cranberry sauce, pineapple, walnuts and 1 tablespoon lemon juice; blend in dissolved gelatin.
Turn into 9 x 5-inch loaf pan.
Chill until firm.
Soften remaining gelatin in 1 /4 cup water; dissolve, stirring, over hot water.
Combine turkey, celery, parsley, mayonnaise, salt and remaining lemon juice; add gelatin.
Stir until well blended.
Pour over first gelatin layer.
Chill until firm.
Chef
