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What are you doing with all of your leftover turkey? When I was growing up, I knew turkey leftovers well. We’d get a big turkey for Thanksgiving and then eat the leftovers for like 3 weeks. Then, my Dad’s work always gave us a Christmas turkey. So we’d start the ritual all over again. From November 24 or so until about January 15, we ate a lot of turkey.

It is therefore with great joy that my parents never tried this recipe for Jellied Turkey Pineapple Loaf recommended in a 1950s cookbook by noted chefs the Poultry and Egg National Board. I provide this for you all. A public service as it were.

Jellied Turkey Pineapple Loaf:

Pineapple Layer:

1 package lemon gelatin
¾ cup hot water
1 cup pineapple juice, drained from a No. 2 can crushed pineapple (2½ cups)
1¼ cups well-drained crushed pineapple
½ cup grated carrot

Turkey Layer:

1 package lemon gelatin
1 chicken bouillon cube
¾ cup hot water
1 cup cold water
Grated rind of 1 lemon
2 tbsp. lemon juice
1 cup finely chopped cooked turkey
1 cup finely diced celery
¼ cup sliced stuffed green onion
½ tsp. salt, or more

Pour hot water over lemon gelatin. Stir until gelatin is dissolved. Stir in pineapple juice, pineapple and carrot. Blend and cool until mixture is thickened. Pour into a 1½ quart mold. Chill until set. Pour turkey layer on top. To make turkey layer: Dissolve the gelatin and the bouillon cube in the hot water. Add cold water stirring constantly. Cool until mixture is thickened. Add remaining ingredients. Season to taste with salt. Pour mixture over top of set pineapple layer. Chill until firm. Turn out of mold on lettuce or other greens. Serve with salad dressing. 8 to 10 servings.

If this doesn’t sound tasty enough for you, there’s also a recipe for a scrumptious turkey mousse!

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