|Unflavored gelatin||1 Tablespoon|
|Turkey stock/Chicken stock||1 1⁄2 Cup (24 tbs)|
|Ground turkey/Chicken||1 1⁄2 Cup (24 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Celery salt||1 Teaspoon|
|Grated onion||2 Teaspoon|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Lettuce||1 Cup (16 tbs)|
|Salad dressing||1⁄2 Cup (8 tbs)|
Soften gelatin in 1/2 cup cold stock.
Dissolve over hot water.
Combine remaining stock, ground turkey, curry powder, may- onnaise, celery salt and onion.
Add dissolved gelatin.
Season to taste with salt and pepper.
Chill until thick and syrupy.
Beat until light and foamy.
Fold in whipped cream.
Pour into a shaped mold or loaf pan of about 1 quart capacity.
Chill until firm.
Unmold on serving platter.
Serve with lettuce and salad dressing.
Makes 6 servings.
If desired, garnish the mousse with salted whipped cream (put on with a pastry tube).
Arrange six slices pineapple around the mousse.
Top each pineapple slice with a turkey-shaped cut- out of canned jellied cranberry sauce.