Popover with Hot Turkey Salad
Taste of Home
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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
SERVINGS: 10-12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 35 min.
Ingredients:
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 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 mayonnaise or salad dressing
- 1/4 cup milk
- 1/8 teaspoon pepper
- Pinch onion powder
- 1-1/2 cups crushed potato chips
- Tomato wedges, optional
Directions:
Let eggs and milk stand at room temperature for 30 minutes.
In a mixing bowl, beat eggs until lemon-colored and foamy. Add milk, flour and salt; beat just until smooth (do not over beat). 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. Combine the next eight ingredients in a saucepan; cook and stir over low until heated through.
Stir in potato chips. Spoon into popover. Garnish with tomato wedges if desired. Serve immediately. Yield: 10-12 servings.