Title: Hot Turkey Souffle
Categories: Souffle Poultry
Yield: 4 Servings

7	sl	White bread
2	c	Diced turkey
1/2	c	Chopped onion
1/2	c	Chopped green pepper
1/2	c	Finely chopped celery
1/2	c	Mayonnaise
		Salt and pepper to taste
2		Beaten eggs
1 1/2	c	Milk
1	cn	Condensed cream of mushroom soup - or ceam of chicken soup c
1 1/2	c	Shredded cheese

SOURCE: Take One Egg and Crack Up - by Joan McCormick, copyright 1980 and 1982 by Joan McCormick, ISBN #0-9616612-0-8. MM format by Ursula R. Taylor. This is a very good way to fix leftover turkey. It can also be made with crab - using the same amount of crab for turkey. Cube 3 slices of the bread, and put in a greased 8x8x2 inch baking dish. Combine turkey, vegetables, mayonnaise, salt and pepper. Spoon over the bread cubes. Trim crust from the rest of bread and lay slices on top. Combine eggs and milk and pour over all. Chill at least one hour in refrigerator - it can be made up to this point the day before. Spoon soup on top and bake at 325~ for 1 hour. Sprinkle cheese of top, the last 10 minutes of baking. This recipe can be doubled. PERSONAL NOTE from Ursula Taylor - folks I made this one and it's terrific - even warmed over in the oven. Makes an awful lot - but well worth it. You can cut down on fat content by using Low-fat Mayo, egg substitute, low fat or no fat cheese, low fat or skimmed milk and using the low fat creamed soups.

From: Ursulataylor To: All

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