Saturday, September 20, 2008

Recipe: Jellied Turkey Salad

12 thin slices of cooked boneless turkey breast
2 4.5 oz cans of deviled ham
1/2 cup of finely chopped celery
2 tbsp finely chopped dill pickle
4 tsp horseradish
2 tbsp gelatine
2 10-oz cans of consommé with gelatine
2 chicken boullion cubes
dash of salt

If turkey slices are irregular in shape, trim to an oval abour 3 inches at longest point. Mix deviled ham with celery, pickle and horseradish and spread over 6 turkey slices. Top with remaining turkey slices, making "sandwiches." Soften gelatine in one can of consommé, combine in saucepan 2 c. water boullion cubes and low heat until boullion and gelatine is dissolved. Add remaining consommé, dash of salt and 2 soup cans of cold water and chill until partially set. Pour A LITTLE MORE THAN HALF of the partially-set gelatine into a 13x9x2 inch baking dish. Arrange the turkey sandwiches in the gelatine. Carefully pour remaining gelatine over it. Chill until firm. To serve, cut around turkey "sandwiches" leaving a narrow border of gelatine on each. Makes six servings.


StripeyUnderpants said...




I'll just have the deviled eggs, please and thanks.

Lidian said...

...And then throw them away! Far away!