Turkey Puffs

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Aug. 10, 2011

Ingredients

Eggs 3
Milk 1 Cup (16 tbs)
Sifted all purpose flour 1 Cup (16 tbs)
Salt 1/2 Teaspoon
Bacon slices 6
Boston lettuce leaves 6
For curried turkey salad
Cubed cooked turkey 4 Cup (64 tbs)
Minced onion 2 Tablespoon
Chopped celery 2 Cup (32 tbs)
Mayonnaise/Salad dressing 1 1/4 Cup (20 tbs)
Curry powder 1 Teaspoon
Sugar 1 Teaspoon
Salt 1 Teaspoon
Lemon juice 2 Teaspoon
Grated onion 2 Teaspoon

Directions

GETTING READY

1. Preheat the oven to 400°.

MAKING

2. For making the curried turkey salad, in a large bowl combine turkey, minced onion and celery.

3. In a small bowl blend mayonnaise or salad dressing, curry powder, sugar, salt, lemon juice and grated onion.

4. Over turkey spoon the mixture, toss to mix well and chill.

5. To make the puffs, in a medium-size bowl, beat eggs such that foamy and mix in milk, flour and salt briskly for 1/2 minute.

6. Scrape down along the side of bowl and beat 1 1/2 minutes longer.

7. Into 6 well-greased 6-ounce custard cups pour the thin and smooth batter, filling each 1/3 full.

8. In a shallow pan set the cups, without letting them touch the pan.

9. Bake in hot oven 400° for 50 minutes such that puffed and golden-brown and remove from cups.

10. In side of each poke a small hole, let steam escape and cool on a wire rack.

11. In a large frying pan saute bacon such that crisp, around the tines of a fork roll each slice to make a curl and drain on paper toweling.

12. Cut the popovers lengthwise in half and line half of each with lettuce.

13. Then fill with curried turkey salad dividing evenly

SERVING

14. Garnish with bacon curls and serve with remaining popover halves.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 621Calories from Fat 391

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 884 mg36.83%

Total Carbohydrates 26 g8.7%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet