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Popover with Hot Turkey Salad

 Popover with Hot Turkey Salad
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
10-12 ServingsPrep: 20 min. Bake: 35 min.


  • 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


  • 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

2 of 2

Popover with Hot Turkey Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.