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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


  • 2 eggs, room temperature
  • 1 cup milk, room temperature
  • 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


  • 1. 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.

Nutritional Facts

1 each: 392 calories, 27g fat (8g saturated fat), 101mg cholesterol, 473mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 21g protein.

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Reviewed Oct. 13, 2010

"I first made this as a teenager, and still crave it ten years later. Very tasty and a great way to use up leftover turkey!"

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