Hot Turkey-Broccoli Salad
|Cooked turkey||2 Cup (32 tbs), diced|
|Onion||1⁄4 Cup (4 tbs), minced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Dijon style mustard||2 Teaspoon|
|Cheddar cheese||1 Cup (16 tbs), shredded|
|Broccoli flowerettes||1 1⁄2 Cup (24 tbs), blanched|
|Toasted sliced almonds||1⁄4 Cup (4 tbs)|
Combine turkey, onion, chicken broth, mayonnaise, sour cream and mustard in large bowl.
Mix in cheese and half the broccoli.
Beat egg whites until stiff.
Fold gently into turkey mixture.
Spoon mixture into 4 to 6 ramekins or small baking dishes.
Arrange remaining broccoli around edges.
Bake in preheated 375Â° F. oven 25 to.30 minutes, or until golden.
Sprinkle with toasted almonds.