Turkey Mousse Recipes

CHOCOLATE MOUSSE

Steps:

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

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.

LIGHT TURKEY SALAD

Steps:

• In a large bowl, combine the turkey, radishes, carrots, zucchini and onion.
• In a small bowl, whisk together the yogurt, mustard, soy sauce and sugar. Pour dressing over turkey mixture and toss to coat.
• Divide shredded lettuce among 6 plates, spoon on turkey salad and sprinkle with sesame seeds.

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 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