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Turkey Carrot Puffs

chef.alburt's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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