Turkey Breast Mousse
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- 6 c
- 1/2" chunked cooked turkey breast
- envelopes unflavored gelatin
- 1/2 c
- 2 can(s)
- 10 3/4 oz chicken broth
- 1 1/2 tsp
- dried tarragon leaves
- 3 Tbsp
- grated onion
- 1/4 c
- chopped parsley
- 1/2 c
- each coarsley chopped red and green pepper
- 1 c
1sprinkle geletin over water in glass measuring cup.
let stand until softened.
2pour 4 cups broth, tarragon, grated onion and softened gelatin into a kettle, bring to boiling, stirring until gelatin is dissolved.
3turn into a bowl and cool in a pan of ice, stirring occassionally until consistency of unbeaten egg whites. around 20 minutes
4combine chilled broth, turkey, parsley, peppers and mayonaise. Mix with wire wisk until well combined.
5turn into a 3 cup mold or bowl.
Refrigerate until firm, several hours or overnight
6Invert onto a chilled plate.
Serve with cocktail bread slices, or crackers