Jellied Cranberry Turkey Leftovers

From Weekly Wisdom — November 2000

Poultry Recipes

Yield: Makes 4 servings.

• 1 can (16 ounces) cranberry jelly
• 1 cup cold water
• 1 package (3 ounces) cranberry gelatin
• dash of salt
• 1 envelope unflavored gelatin
• 1 cup cold water
• 1 cup mayonnaise
• 1/2 cup evaporated milk
• 1/2 teaspoon salt
• 3/4 cup chopped celery
• 2 cups chopped cooked turkey

Mix cranberry jelly and 1 cup water; bring to a boil. Add cranberry gelatin; stir to dissolve. Season with dash of salt, then chill until set in a lightly oiled 3-quart glass dish. Soften unflavored gelatin in 1 cup water in top of a double boiler, heating until dissolved. Add mayonnaise, milk, salt, and celery. Pour over set cranberry layer, add chopped turkey, and chill until set.

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