Turkey Delight Recipes

Steps:

• While chopping or dicing turkey, cook wild rice mix.
• Place in bowl and toss the turkey, wild rice, celery, onion, and water chestnuts.Add the mushroom soup, as well as the mayonnaise , mixing to a fairly creamy mixture.
• Add to a large rectangular casserole dish, cover with foil, place in refrigerator until the next day. Makes 6-12 servings, according to smaller/larger ingredient portions given.
• Cook at 350°F 1 hour; let sit five minutes and then serve.
• Excellent for church, community gatherings, as well as large family get-togethers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
• Prepare stuffing as directed.
• Place the stuffing in a 2 quart baking dish. Layer with turkey and cover with 1 cup gravy. Top with mashed potatoes and the remaining gravy.
• Bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned.

Steps:

• Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.
• Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.
• Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.

Steps:

• Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
• Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
• Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
• When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

Steps:

• Grease all of the insides of a 9 inch baking pan,then line with wax paper and grease the wax paper.
• In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat.
• Stir constantly until sugar dissolves.
• Allow mixture to boil.
• Reduce heat to low and allow to simmer, when the mixture reaches 240°F on a candy thermometer, take off the heat and set aside.
• Mix in cream of tartar, 1 cup corn starch and remaining water into saucepan over medium heat.
• Stir making sure all lumps are gone allow the mixture to begin boiling.
• Stop stirring when the mixture has a glue like consistency.
• Mix in the lemon juice, water and sugar mixture.
• Stir constantly for around 5 minutes.
• Reduce heat to low. Allow to simmer for 1 hour, stirring frequently.
• Do Not let it burn or stick to the pan.
• When the mixture has become a golden color, mix in rosewater.
• Pour mixture into pan lined with wax paper.
• Make sure that it is spread out evenly in the pan and allow to cool overnight.
• When it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
• Turn over baking pan onto clean counter or table and with a oiled knife cut into one inch pieces.
• Coat with confectioners sugar mixture.
• You can serve it immediately or store it in an airtight container in layers separated with wax or parchment paper.