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Popover with Hot Turkey Salad Recipe

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I first tasted this tempting hot turkey salad at a club dinner. Now I serve it at home, and there are never any leftovers. The popover "bowl" is a unique way of serving that always draws comments. -Mary Anne Mayberry, Fairmont, Minnesota

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Popover with Hot Turkey Salad Recipe

Prep: 20 min. Bake: 35 min.

Yield: 10-12 Servings

20 35 55

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup milk
4 cups diced cooked turkey
2 cups diced celery
2 cups (8 ounces) shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup Miracle Whip
1/4 cup milk
1/8 teaspoon pepper
Pinch onion powder
1-1/2 cups crushed potato chips
Tomato wedges, optional

Directions

In a large bowl, combine flour and salt. Combine eggs and milk; whisk into the dry ingredients just until blended. Pour into a greased 10-in. glass pie plate. Bake at 400° for 35-40 minutes or until deep golden brown.
Immediately prick with a fork in the center to allow steam to escape. In a large saucepan, combine the next eight ingredients, cook and stir over low heat until heated through.
Stir in potato chips. Spoon into popover. Garnish with tomato wedges if desired. Serve immediately. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 392 calories, 27 g fat (8 g saturated fat), 101 mg cholesterol, 473 mg sodium, 15 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Popover with Hot Turkey Salad in Taste of Home December/January 1996, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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