Hot Turkey Souffle

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Title: Hot Turkey Souffle
Yield: 6 Servings
Categories: Low-Fat, Turkey


7 sl Bread, Light
2 c Turkey, diced
1/2 c Onion, chopped
1/2 c Green pepper, diced
1/2 c Celery, chopped fine
1/2 c Fat Free Mayonnaise
Salt and pepper to taste
2 Eggs, Beaten
1 1/2 c Skim milk
1 cn Cream of mushroom 98% red.
-fat soup, or chicken
1 1/2 c Nonfat cheddar cheese

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 on top, the last 10 minutes of baking. This recipe
can be doubled. I made this one and it's terrific - even warmed over in the
oven. You can cut down on fat content by using egg substitute, low fat or
no fat cheese, low fat or skimmed milk and using the low fat creamed soups.

NOTES : A Wonderful way to use up leftovers - this is great!
Posted to FOODWINE Digest 01 Dec 96

Recipe by: Take One Egg & Crack Up

From: Diane Loy

Date: Sun, 1 Dec 1996 21:14:18 UT