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Popover with Hot Turkey Salad Recipe

Popover with Hot Turkey Salad Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:10-12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Light-Bodied White Wine

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