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


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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

How to Make Turkey Breast Mousse


  • 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

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