Best 6 Turkey Mousse Recipes

TURKEY MOUSSE

Steps:

• 1. Soften the gelatin in one-half cup of cold milk. 2. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile bring the remaining milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with salt and pepper. 3. Add the gelatin to the sauce and stir until dissolved. Add the mayonnaise and cool. 4. Add the turkey, celery and cream. Pour the mixture into a mold that has been rinsed in cold water. Chill until firm. 5. Unmold on a plate and garnish with slices of cranberry sauce and orange sections.

TURKEY CASSEROLE

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.

TURKEY BREAST MOUSSE

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

TURKEY MOUSSE

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

TURKEY LIVER PATE (FOIS GRAS)

Steps:

• Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
• Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
• Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.

TURKEY WITH MUSHROOM SAUCE

Steps:

• Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.