Daube Glacé is the most classical
of the Creole hors d'oeuvres. Usually made with leftover daube (braised
beef), this classical dish has been altered in this recipe to use
two of the most popular holiday main dishes, turkey and ham.
- 1½ pound cooked turkey, 1-inch
- 1½ pound cooked ham, ¼-inch
- 2 quarts turkey or chicken stock
- ½ cup diced onions
- ½ cup diced celery
- ½ cup diced red bell peppers
- ¼ cup minced garlic
- ½ cup diced carrots
- ½ cup minced parsley
- salt and cayenne pepper to taste
- 3 envelopes gelatin, dissolved in warm
NOTE: To make turkey stock, simmer bones
of roasted turkey in 1 gallon of water until reduced to 2½
In a cast iron Dutch oven, bring turkey stock to a light boil. Add
cooked meat, onions, celery, bell peppers and garlic. Reduce heat
to simmer and allow to cook until turkey begins to string apart.
Strain all ingredients from liquid through a fine sieve and set
aside. Return liquid to heat and reduce to 1½ quarts. Add
carrots and parsley then season to taste using salt and cayenne
pepper. Using a wire whisk, blend dissolved gelatin into sauce.
Remove from heat and allow to cool slightly. Place the strained
meat and vegetables into a bundt pan. Ladle stock over the meat,
cover with clear wrap and allow to gel in the refrigerator. This
glacé is best when allowed to sit for 24 hours so that flavors
can develop. Serve with garlic croutons or crackers.