Jellied Cranberry Turkey Salad
1 cup of bottled cranberry juice
one 3 ounce package of raspberry or cherry gelatin
1/2 cup of port wine
1 1/2 cups of diced cooked turkey
3/4 cup of chopped celery
2 tablespoons of chopped scallion
3/4 teaspoon of seasoned salt
1/8 teaspoon of pepper
3 to 4 tablespoons of mayonnaise
1/2 cup of seedless grapes, halves
Romaine lettuce
Place cranberry juice in saucepan and bring to a boil. Add gelatin and stir until dissolved. Remove from heat. Add port wine and let cool.
Turn cranberry mixture into oversized wine glasses or goblets, filling glasses until half full. Chill until firm.
Combine turkey, celery, scallion, salt and pepper. Chill for several hours. Add mayonnaise and grapes, tossing gently.
Arrange small romaine lettuce leaves in each glass. Spoon in turkey salad and serve. Serves 4 to 5 |
Chicken Cookbooks
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