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Cranberry Turkey Gelee w/Orange Creme Fraiche



– 1 envelope unflavored gelatin – 3/4 cup cold cranberry juice – 1/4 cup turkey or chicken broth – 1/3 cup cooked turkey or chicken, minced – 1/8 teaspoon salt – 1/8 teaspoon freshly ground black pepper – Pinch of sugar – 2 slices firm white bread, crusts removed and cut into quarters – 2 tablespoons salted California butter, softened – 4 ounces California crème fraîche – 1 teaspoon fresh orange zest – 4-5 romaine lettuce leaves, cut to fit bread quarters – 1 teaspoon fresh sage, minced – 1/2 stalk celery, sliced very thin snack
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Makes 18 mini gelée servings

Sprinkle gelatin over cranberry juice, allow gelatin to soften for 4-5 minutes. Put broth in a small saucepan, bring to a boil and remove from heat. Add hot broth to cranberry juice, stir to completely dissolve gelatin. Put diced turkey in a small bowl. Add salt, pepper and sugar, toss together. Place silicone mini ring mold on a sheet tray. To each mold add 1/2 teaspoon of the seasoned diced turkey. Fill molds to top with cranberry gelatin. Refrigerate until set, approx 2-3 hours.

While gelatin is setting, preheat oven to 350 degrees and line a sheet tray with parchment paper. Spread softened butter on bread quarters, place on sheet tray and bake until golden brown, approx 8-10 minutes. Place crème fraîche in a small bowl and gently whip with a whisk until soft peaks form, be careful not to over whip. Stir in orange zest.

To assemble remove gelatin from molds, set aside. Place a piece of lettuce on a toasted bread square. Top with gelatin, followed by a dollop of crème fraîche. Garnish with fresh sage, sliced celery, and additional orange zest if desired.