Best 5 Turkey Mousse Recipes

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Turkey mousse is a delightful dish that blends the richness of turkey with a light and airy texture. Whether you're preparing a special meal or seeking a creative way to use leftover turkey, this versatile dish offers endless possibilities for customization. It can be enjoyed as a main course, an appetizer, or even as a spread. With its delicate flavor and elegant presentation, turkey mousse is sure to impress your family and friends.

Let's cook with our recipes!

TURKEY MOUSSE



Turkey Mousse image

Provided by Bryan Miller

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 6

2 pounds turkey breast (membrane removed from the middle)
3 egg whites
1 1/2 cups light cream
Salt and white pepper to taste
Dash of nutmeg
Dash of brandy

Steps:

  • Grease well and chill a mold or small casserole dish.
  • Cut the turkey breast into 1 inch cubes and put them in a food processor or blender. Process until the turkey is the texture of fine hamburger. While continuing to process, slowly add the egg whites, then the cream. Season with salt (generously), pepper, nutmeg and brandy. The mousse should be smooth-textured.
  • Spoon the mixture into the mold or dish and place the dish in a pan containing 1 inch of boiling water. Cover the mousse dish with aluminum foil and cook in a preheated 350-degree oven for 30 minutes. If the mousse is firm to the touch, it is done. If not, remove the foil and cook several minutes more.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 14 grams, Sodium 522 milligrams, Sugar 2 grams

TURKEY MOLE



Turkey Mole image

Provided by Food Network Kitchen

Time 1h32m

Yield 6 to 8 servings

Number Of Ingredients 29

6 to 8 turkey thighs (3/4 pound each)
1/2 large white onion
2 stalks celery, quartered
1 large bunch cilantro (about 1 cup sprigs)
2 whole cloves
4 allspice berries
1/4 star anise pod (break off a point)
5 black peppercorns
Kosher salt
4 medium tomatillos, husked
2 medium tomatoes
4 cloves garlic, unpeeled
1/2 large white onion
3/4 cup vegetable oil or lard
8 dried ancho chiles, stemmed and seeded (seeds reserved)
8 dried pasilla chiles, stemmed and seeded
1 corn tortilla, plus more for serving (optional)
1/2 cup raw almonds, chopped
1/2 cup raisins
1/2 cup pepitas (hulled pumpkin seeds)
4 tablespoons sesame seeds, plus more for topping
5 allspice berries
5 black peppercorns
2 whole cloves
Kosher salt
6 ounces sweet Mexican drinking chocolate, chopped
Cooked rice, for serving
1/4 star anise pod (break off a point)
1 1-inch piece cinnamon stick

Steps:

  • Make the turkey: Put the turkey, onion, celery, cilantro sprigs, cloves, allspice, star anise, peppercorns and 1 teaspoon salt in a large pot; add cold water to cover. Bring to a simmer over medium-high heat, then reduce the heat to medium low and simmer until very tender, about 1 hour, 30 minutes. Remove the turkey with tongs and transfer to a plate to cool slightly. Strain the broth through a fine-mesh sieve into a large measuring cup or bowl. You should have about 8 cups broth; if you have more, simmer until reduced to 8 cups. Skim the fat off the surface. Remove the turkey skin; refrigerate the meat until ready to use. (The turkey and broth can be made 1 day ahead; cover and refrigerate.)
  • Make the mole: Preheat the broiler. Put the tomatillos, tomatoes, garlic and onion on a rimmed baking sheet. Broil, turning, until charred, about 10 minutes. Transfer to a bowl to cool. Remove the skins from the tomatoes and garlic.
  • Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the ancho and pasilla chiles in batches, turning, until softened, 30 to 45 seconds; transfer to a bowl. Fry the tortilla in the hot oil, turning, until browned, 4 minutes; add to the bowl with the chiles. Cover with water and soak 30 minutes, then drain. Add the chiles and tortilla to the bowl with the tomatillo mixture and set aside.
  • Meanwhile, discard the oil in the skillet and wipe clean. Heat another 1/4 cup vegetable oil in the same skillet over medium-high heat. Add the almonds and fry, stirring, until golden, 3 minutes. Add the raisins and stir until plump, 30 seconds; transfer to a bowl using a slotted spoon. Add the pepitas and fry, stirring, until they begin to pop, 2 minutes; transfer to the bowl with the almonds.
  • Discard the oil in the skillet and wipe clean. Heat the skillet over medium heat. Add the sesame seeds and toast, stirring, until golden, about 3 minutes; transfer to a clean bowl to cool. Add 1 heaping tablespoon of the ancho chile seeds, the allspice, peppercorns, cloves, star anise and cinnamon stick to the skillet and toast, stirring, 2 minutes; transfer to the bowl with the sesame seeds and let cool. Grind the sesame-spice mixture in a spice grinder to make a fine powder.
  • Put the fried almonds, raisins, pepitas, sesame-spice powder, 1/4 teaspoon salt and 2 cups of the reserved turkey broth in a blender and blend until smooth; transfer to a bowl. Working in batches, blend the broiled vegetables, fried chiles and tortilla, 1 teaspoon salt and 2 cups turkey broth until smooth.
  • Heat the remaining 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Add the pureed chile mixture and cook, stirring frequently, until slightly thickened, about 5 minutes (be careful-the mixture will spatter). Stir in the ground almond mixture and 2 cups turkey broth; bring to a simmer over medium-low heat. Stir in the chocolate until melted. Add the turkey thighs and simmer until heated through, about 30 minutes. The mole should be the consistency of gravy; thin with more broth, if necessary. Season with salt. Serve with rice and tortillas.

TURKEY MOUSSE



Turkey Mousse image

Turkey Mousse is an irresistible side dish recipe. A delicious Turkey Mousse is something you would never want to miss out on!

Provided by Western.Chefs

Number Of Ingredients 0

Steps:

  • 1. Soften the gelatin in one-half cup of cold milk. 2. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile bring the remaining milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with salt and pepper. 3. Add the gelatin to the sauce and stir until dissolved. Add the mayonnaise and cool. 4. Add the turkey, celery and cream. Pour the mixture into a mold that has been rinsed in cold water. Chill until firm. 5. Unmold on a plate and garnish with slices of cranberry sauce and orange sections.

Nutrition Facts :

THE BEST CHOCOLATE MOUSSE



The Best Chocolate Mousse image

The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped

Steps:

  • Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
  • Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
  • Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
  • Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
  • Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
  • Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

TURKEY WITH MOLE SAUCE



Turkey with Mole Sauce image

Turn your Sunday dinner into a Mexican-style feast by serving turkey with mole sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h

Number Of Ingredients 5

3/4 cup Mole Sauce
1 tablespoon olive oil
1 3/4 pounds boneless, skinless turkey breast
Coarse salt and ground pepper
1/2 teaspoon sesame seeds, for garnish (optional)

Steps:

  • Preheat oven to 325 degrees. In a small bowl, whisk together mole sauce and 1/2 cup water until smooth.
  • In a large heavy-bottom saucepan with a tight-fitting lid, heat oil over medium-high. Season turkey with salt and pepper; cook, rounded side down, until browned, about 5 minutes. Turn breast; pour mole mixture over turkey.
  • Cover tightly; bake until turkey is no longer pink in the middle (an instant-read thermometer inserted in the thickest part should register 165 degrees), about 40 minutes. Transfer turkey to a cutting board; let rest 10 minutes before thinly slicing.
  • Stir sauce in pan to combine; serve with turkey. Garnish with sesame seeds, if desired.

Nutrition Facts : Calories 246 g, Fat 8 g, Fiber 1 g, Protein 34 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
  • Use a food processor or blender: This is the easiest way to get a smooth and evenly textured mousse. Just be sure to use a food processor or blender that is powerful enough to handle the task.
  • Chill the ingredients: Chilling the ingredients before you make the mousse will help it set up more quickly and give it a lighter texture.
  • Don't overbeat the mousse: Overbeating the mousse will make it tough and grainy. Just beat it until it is smooth and creamy.
  • Serve the mousse immediately: Mousse is best enjoyed fresh. If you need to store it, cover it tightly and refrigerate it for up to 24 hours.

Conclusion:

Turkey mousse is a delicious and versatile dish that can be served as an appetizer, main course, or dessert. It is easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a turkey mousse that is sure to impress your guests.

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