Holiday Turkey Mould
|Unflavored gelatin||1 Tablespoon|
|Cold water||2 Tablespoon|
|Hot chicken stock||2 Cup (32 tbs)|
|Grated onion||1 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Celery||1 Cup (16 tbs), diced|
|Cooked turkey||2 Cup (32 tbs), cold, diced|
|Pimientos||2 , chopped|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Fresh cranberries||4 Cup (64 tbs)|
|Cinnamon stick||2 Inch|
|Orange rind||1 , grated|
|Unflavored gelatin||2 Tablespoon|
|Apples||1⁄2 Cup (8 tbs), peeled and diced|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Soften gelatin in cold water and dissolve in hot chicken stock.
Add grated onion, salt, and pepper.
Cool until stock begins to thicken.
Fold in celery, turkey and pimientos.
Fill the bottom of a large mold with the turkey mixture and chill in refrigerator until firm.
Meanwhile, combine sugar and water in a saucepan and boil for a few minutes.
Add cranberries, cinnamon, cloves and orange rind.
Simmer until cranberry skins pop open.
Press cranberries through a sieve.
Soften gelatin in cold water and dissolve it in hot cranberry mixture.
Cool until mixture almost thickens.
Stir in apples and walnuts.
Pour cranberries on top of turkey in the mold and chill until firm.
Serve with creamy mayonnaise lightly seasoned with horseradish.