Molded Turkey-Pineapple Salad

This Molded Turkey-Pineapple Salad is a nostalgic favorite that balances savory protein with bright, tropical fruit. The unflavored gelatin sets into a firm yet tender square, allowing you to slice it cleanly for elegant presentation or cut into cubes for a casual picnic. Chopped turkey provides a hearty base, while crushed pineapple and green grapes add bursts of juicy sweetness. Finely chopped celery offers a satisfying crunch, and a touch of red pepper adds a subtle color pop. It&# 226;ÂÂs perfect for holiday leftovers, potlucks, or light summer lunches. Serve it chilled for the best texture and flavor.

Cooking Method: Boiling

Cuisine: Latin American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 951.5

Dietary: Diabetic, Gluten-free

Description

This Molded Turkey-Pineapple Salad is a nostalgic favorite that balances savory protein with bright, tropical fruit. The unflavored gelatin sets into a firm yet tender square, allowing you to slice it cleanly for elegant presentation or cut into cubes for a casual picnic. Chopped turkey provides a hearty base, while crushed pineapple and green grapes add bursts of juicy sweetness. Finely chopped celery offers a satisfying crunch, and a touch of red pepper adds a subtle color pop. It&# 226;ÂÂs perfect for holiday leftovers, potlucks, or light summer lunches. Serve it chilled for the best texture and flavor.

Ingredients

1 tablespoon Unflavored gelatin
1 1/4 cup Pineapple juice
3/4 cup Chicken broth
3 cup Chopped turkey
8 ounce Can crushed pineapple, drain
20 Seedless Green grapes, cut
1/2 cup Finely chopped celery
1/4 cup Chopped sweet red pepper
2 tablespoon Minced green onion

Directions

1
Sprinkle gelatin over pineapple juice in a small saucepan and let stand for 5 minutes to soften.
2
Heat saucepan over medium-low heat, stirring constantly until gelatin is completely dissolved.
3
Remove from heat and stir in chicken broth.
4
In a large bowl, combine chopped turkey, drained pineapple, halved grapes, celery, red pepper, and green onion.
5
Pour the warm liquid mixture over the solid ingredients and stir gently to combine.
6
Pour mixture into a greased 1.5-quart mold or loaf pan.
7
Refrigerate for at least 4 hours or until firm.
8
To unmold, dip the bottom of the mold briefly in warm water, then invert onto a serving plate.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 951.5kcal

% Daily Value *
Total Fat 9.9g16%
Saturated Fat 2.4g12%
Cholesterol 164.2mg55%
Sodium 171.0mg8%
Total Carbohydrate 126.9g43%
Dietary Fiber 8.4g34%
Sugars 108.5g
Protein 73.0g146%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gelatin, salad, turkey, pineapple, molded, jellied, picnic, leftovers, grapes, celery, chicken, broth, appetizer, side, summer, holiday, potluck

Read it online: https://www.chefs-mate.com/recipe/molded-turkey-pineapple-salad/