Turkey Breast Mousse Recipes

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TURKEY BREAST MOUSSE

This recipe has been in the family for 30+ years. It is nice on a buffet table presented as a gelatin mold. Great cold dish served on a hot day. Can be served with bread or crackers. The red and green peppers make it quite colorful.Even during Christmas.

Provided by gaynel mohler @gaynel

Categories     Turkey

Number Of Ingredients 9



Turkey Breast Mousse image

Steps:

  • sprinkle geletin over water in glass measuring cup. let stand until softened.
  • pour 4 cups broth, tarragon, grated onion and softened gelatin into a kettle, bring to boiling, stirring until gelatin is dissolved.
  • turn into a bowl and cool in a pan of ice, stirring occassionally until consistency of unbeaten egg whites. around 20 minutes
  • combine chilled broth, turkey, parsley, peppers and mayonaise. Mix with wire wisk until well combined.
  • turn into a 3 cup mold or bowl. Refrigerate until firm, several hours or overnight
  • Invert onto a chilled plate. Serve with cocktail bread slices, or crackers

6 cup(s) 1/2" chunked cooked turkey breast
2 - envelopes unflavored gelatin
1/2 cup(s) water
2 can(s) 10 3/4 oz chicken broth
1 1/2 teaspoon(s) dried tarragon leaves
3 tablespoon(s) grated onion
1/4 cup(s) chopped parsley
1/2 cup(s) each coarsley chopped red and green pepper
1 cup(s) mayonaise

TURKEY MOUSSE

Provided by Bryan Miller

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 6



Turkey Mousse image

Steps:

  • Grease well and chill a mold or small casserole dish.
  • Cut the turkey breast into 1 inch cubes and put them in a food processor or blender. Process until the turkey is the texture of fine hamburger. While continuing to process, slowly add the egg whites, then the cream. Season with salt (generously), pepper, nutmeg and brandy. The mousse should be smooth-textured.
  • Spoon the mixture into the mold or dish and place the dish in a pan containing 1 inch of boiling water. Cover the mousse dish with aluminum foil and cook in a preheated 350-degree oven for 30 minutes. If the mousse is firm to the touch, it is done. If not, remove the foil and cook several minutes more.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 14 grams, Sodium 522 milligrams, Sugar 2 grams

2 pounds turkey breast (membrane removed from the middle)
3 egg whites
1 1/2 cups light cream
Salt and white pepper to taste
Dash of nutmeg
Dash of brandy

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