Jellied cranberry turkey salad ^

Yield: 5 servings

Measure Ingredient
1 cup Bottled cranberry juice
3 ounces Pkg raspberry or cherry jello
½ cup Port wine
1½ cup Diced cooked turkey
¾ cup Chopped celery
2 tablespoons Chopped scallion
¾ teaspoon Seasoned salt
⅛ teaspoon Pepper
4 tablespoons Mayonnaise
½ cup Seedless grape halves
\N \N Romaine lettuce

Place cranberry juice in a pan and bring to a boil. Add jello and stir until dissolved. Remove from heat. Add port wine and let cool. Pour into oversized wine glasses or goblets, filling half full. Chill until firm. Combine turkey, celery, scallion, salt and pepper. Chill for several hours. Add mayonnaise and grapes, tossing gently. Arrange small lettuce leaves in each glass. Spoon in turkey salad and serve.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-13-95

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