Best Turkey Mousse Recipes

TURKEY MOUSSE

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.

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 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