Turkey Breast Mousse

Turkey Breast Mousse Recipe

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gaynel mohler


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.


★★★★★ 1 vote

45 Min
10 Min


  • 6 c
    1/2" chunked cooked turkey breast
  • 2
    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

How to Make Turkey Breast Mousse


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

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