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Turkey Carrot Puffs

chef.alburt's picture
  Skim milk 1 Cup (16 tbs)
  Dried minced onion 1 Tablespoon
  Cornstarch 1 Tablespoon
  Instant chicken bouillon granules 1 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Processed swiss cheese slice 2 Ounce, torn (2 Slices)
  Canned diced carrots 8 Ounce, drained (1 Can)
  Fully cooked turkey breast 4 Ounce, chopped to make 1 cup
  Egg whites 2
  Reduced calorie mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Prepared mustard 1⁄2 Teaspoon
  Grated parmesan cheese 2 Tablespoon

In a medium saucepan combine milk, onion, cornstarch, bouillon granules, thyme, and 1/4 teaspoon pepper.
Cook and stir till thickened and bubbly.
Add Swiss cheese, stirring to melt.
Stir carrots and chopped turkey into saucepan.
Spoon turkey mixture into four 10-ounce custard cups or individual casseroles.
Set aside.
Beat egg whites with an electric mixer on high speed till stiff peaks form.
Fold mayonnaise or salad dressing and mustard into stiffly beaten egg whites.
Spoon egg white mixture atop turkey mixture in custard cups or casseroles.
Sprinkle with Parmesan cheese.
Bake in a 400° oven about 15 minutes or till egg white mixture is golden.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1074 Calories from Fat 427

% Daily Value*

Total Fat 48 g73.9%

Saturated Fat 9.2 g46%

Trans Fat 0 g

Cholesterol 59.6 mg19.9%

Sodium 2788.9 mg116.2%

Total Carbohydrates 93 g30.8%

Dietary Fiber 8.4 g33.6%

Sugars 33.7 g

Protein 74 g147.3%

Vitamin A 766.6% Vitamin C 46%

Calcium 77.6% Iron 18.1%

*Based on a 2000 Calorie diet

Turkey Carrot Puffs Recipe