Layered Turkey Loaf
|Unflavored gelatin||3 Tablespoon (3 Envelopes)|
|Turkey broth/Chicken broth||3 Cup (48 tbs) (Cold)|
|Diced cooked turkey||2 Cup (32 tbs)|
|Celery salt||To Taste|
|Chopped parsley||2 Tablespoon|
|Cranberry juice cocktail||1 1⁄2 Cup (24 tbs) (Bottled)|
|Diced celery||1 Cup (16 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Mayonnaise||2 Tablespoon (Adjust Quantity As Needed)|
|Salad greens||1 Cup (16 tbs)|
Soften 2 envelopes gelatin in 1/2 cup of the broth; stir over very low heat until gelatin is dissolved.
Add to remaining broth.
Chill until slightly thickened.
Add turkey, seasonings to taste, and parsley.
Put half in a loaf pan (9x5x3 inches) and chill until firm.
Soften 1 envelope gelatin in 1/4 cup cranberry cocktail.
Dissolve over very low heat; add to remaining cocktail with 1/4 teaspoon salt, the celery, and nuts; chill until slightly thickened.
Spoon over firm layer; chill until firm.
Pour remaining turkey mixture over cranberry layer; chill until firm.
Unmold on greens; serve with mayonnaise.
Good with mushroom soup, baked potatoes, chocolate meringue pie.
Makes 6 to 8 servings.