Another cookbook from my friend MaryKate, this one had some old timey aspics that actually looked survivable? This one’s a good flavor combo I actually enjoyed eating!

Ingredients:

Turkey layer:

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 1/2 cup turkey broth (or 1 1/2 cups boiling water and 2 cubes bullion – their suggestion)
• 1 tablespoon lemon juice
• salt to taste
• 3/4 cup mayonnaise or salad dressing
• 1 1/2 cups finely diced turkey
• 1/2 cup finely diced celery

Cranberry layer:

• 1 pound can jellied cranberry sauce
• 1 tablespoon lemon juice
• dash of salt
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/2 cup boiling water

To make the turkey layer, first combine the gelatin with the cold water and let sit for 5 minutes.

Heat 1 cup of the broth to boiling, then add the gelatin and stir until dissolved. Add the remaining broth, lemon juice, and salt.

I used better than bullion, rather than cubes, and did not need any extra salt at all. Let cool to room temperature. Put the mayo into a bowl and add a bit of the room temp broth mixture, stirring until smooth.

Add the rest of the gelatin mixture and stir again until smooth.

Refrigerate until syrupy – that was most of an hour for mine.

Stir in the turkey and celery and pour the mixture into a greased 1 1/2 quart baking dish.

Chill until set.

For the cranberry layer, mash the cranberry sauce with a fork.

Stir in the lemon juice and salt. Combine the gelatin and cold water and let set for 5 minutes.

Add the boiling water, and stir to dissolve. Combine the gelatin mixture and cranberry sauce, stirring until smooth.

Pour over the set turkey layer and chill for several hours.

To serve, cut in squares and place on crisp greens. Use a tiny cookie cutter or knife to cut a design in the center of each square – remove the cutout and fill the hole with mayonnaise. (I don’t have tiny cookie cutters and it looked ugly when I did it with a knife, so…just put some mayo on top maybe?)

Turkey-Cranberry Salad

From Farm Journal’s Country Cookbook (1959).

Turkey layer:

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 1/2 cup turkey broth (or 1 1/2 cups boiling water and 2 cubes bullion – their suggestion)
• 1 tablespoon lemon juice
• salt to taste
• 3/4 cup mayonnaise or salad dressing
• 1 1/2 cups finely diced turkey
• 1/2 cup finely diced celery

Cranberry layer:

• 1 pound can jellied cranberry sauce
• 1 tablespoon lemon juice
• dash of salt
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/2 cup boiling water

To make the turkey layer, first combine the gelatin with the cold water and let sit for 5 minutes. Heat 1 cup of the broth to boiling, then add the gelatin and stir until dissolved. Add the remaining broth, lemon juice, and salt. Let cool to room temperature. Put the mayo into a bowl and add a bit of the room temp broth mixture, stirring until smooth. Add the rest of the gelatin mixture and stir again until smooth. Refrigerate until syrupy. Stir in the turkey and celery and pour the mixture into a greased 1 1/2 quart baking dish. Chill until set.

For the cranberry layer, mash the cranberry sauce with a fork. Stir in the lemon juice and salt. Combine the gelatin and cold water and let set for 5 minutes. Add the boiling water, and stir to dissolve. Combine the gelatin mixture and cranberry sauce, stirring until smooth. Pour over the set turkey layer and chill for several hours.

To serve, cut in squares and place on crisp greens. Use a tiny cookie cutter or knife to cut a design in the center of each square – remove the cutout and fill the hole with mayonnaise.