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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe is most treasured because it's from my husband's grandmother. A savory turkey salad is cleverly topped with cranberry-raspberry gelatin for an eye-catching dish. —Kim Kirven, Wadsworth, Ohio Ingredients:
1 package (3 ounces) lemon gelatin |
2 cups boiling water, divided |
2 cups cubed cooked turkey or chicken |
4 celery ribs, chopped |
8 ounces process cheese (velveeta), cubed |
1 cup chopped almonds |
3 hard-cooked eggs, chopped, optional |
1 cup miracle whip |
1 cup heavy whipping cream, whipped |
1/2 teaspoon salt |
1/2 teaspoon onion salt |
1 package (3 ounces) raspberry gelatin |
1 can (14 ounces) whole-berry cranberry sauce |
Directions:
1. In a bowl, dissolve lemon gelatin in 1 cup of boiling water; refrigerate for 1 hour or until slightly thickened. Beat for 1 minute on high speed. Stir in turkey, celery, cheese, almonds, eggs if desired, Miracle Whip, cream, salt and onion salt. Spread evenly into a 13-in. x 9-in. dish. Cover and refrigerate until firm, about 2 hours.
2. Dissolve the raspberry gelatin in remaining boiling water; stir in cranberry sauce until melted and blended. Spoon over turkey mixture. Refrigerate for 2 hours or until set. Cut into squares. Yield: 12-15 servings.
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