Turkey and Grape Aspic

Chicken.delights's picture

Jan. 10, 2012


Turkey meat 1 1/2 Pound
Gelatine 1 Ounce
Clear well flavored turkey stock 1 1/2 Pint
White wine 4 Tablespoon
Grapes/1/2 pound and 1 tin of mandarin oranges 1 Pound
Lemon 1/2 , juiced
Tarragon leaves 1 Tablespoon
Watercress 1
Watercress 2 Tablespoon



1) To make aspic: in 1/2 pint turkey stock, melt gelatine.

2) When melted, add 4 tablespoons white wine, and 1 pint more of stock.

3) Keep aside to cool thoroughly.

4) Meanwhile, dip white grapes into boiling water for 10 seconds, then into cold.

5) Remove skins and pips and put in bowl with a little lemon juice to prevent browning.

6) Cut turkey meat into neat small slices and cubes.


7) In a round mould, pour a layer of aspic.

8) Arrange a decorative pattern of grapes with tarragon leaves and leave in refrigerator to set.

9) Pour over another layer of aspic.

10) Now put in a layer of turkey and repeat.

11) Continue making layers of grapes, meat and aspic until all is used, allowing enough aspic to cover top completely.

12) Put the mould in refrigerator and leave until set.

13) Then dip in bowl of hot water to loosen jelly .

14) In a salad-lined plate, turn out the jelly and turkey.


15) Served as a good buffet dish or ladies' summer luncheon dish.


Tinned mandarin oranges can be added or used in place of grapes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1370Calories from Fat 182

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 2111 mg87.96%

Total Carbohydrates 98 g32.7%

Dietary Fiber 6 g24%

Sugars 70 g

Protein 189 g378%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet