Turkey Mousse Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.
• Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened, 5 to 10 minutes. Whisk flour into onion mixture until the butter and flour form a paste. Add mushroom soup, milk, and mushrooms; cook, stirring occasionally, until mixture is smooth, 5 to 10 minutes.
• Mix turkey, celery, pimento peppers, almonds, and salt into mushroom soup mixture; cook and stir until heated through, about 5 minutes. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese.
• Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.

Steps:

• 1. Lightly oil a 1 quart mold. Place 1/2 cup of the broth in a heat-proof bowl or cup. Sprinkle gelatin over stock,let soften for about 1 minute. Set bowl in a pan of simmering water,stir constantly until gelatin dissolves.
• 2. Remove from heat. In a mixing bowl,combine cooked turkey,mayonnaise,onion,celery,celery salt and curry powder. Blend into dissolved gelatin.
• 3. Refrigerate until mixture begins to set. Fold in whipped cream. Spoon mixture into mold. Cover lightly,chill overnight
• 4. When ready to serve ,unmold, and garnish with fresh vegetables

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
• Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
• Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
• Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
• Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
• Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.

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