Remove stuffing from a cold turkey roast; pile it lightly in a serving dish; keep chilled until needed.
Soak gelatine in burgundy or light sherry.
Heat beef bouillon to boiling; add to gelatine mixture; stir until dissolved, then chill until syrupy.
Brush the cold roast turkey completely with mixture; chill.
Repeat with a second and third coat for a deeper shine.
Arrange on platter garnished with red and green grapes or for Christmas use greens and star shaped cranberry jelly molds.
Garnish dish of chilled stuffing with celery leaves and red apple slivers dipped in lemon juice.