Popover with hot turkey salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; room temperature | |
| 1 | cup | Milk; room temperature |
| 1 | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 4 | cups | Cooked turkey; diced |
| 2 | cups | Celery; diced |
| 2 | cups | Cheddar cheese; shredded |
| 2¼ | ounce | Sliced ripe olives; drained |
| 1 | cup | Mayonnaise or salad dressing |
| ¼ | cup | Milk |
| ⅛ | teaspoon | Pepper |
| pinch | Onion powder | |
| 1½ | cup | Crushed potato chips |
| Tomato wedges; optional | ||
Directions
Recipe by: TASTE OF HOME DEC/JAN 1996 In a mixing bowl, beat eggs until lemon-colored and foamy. Add milk, flour and salt; beat just until smooth (do not overbeat). Pour into a greased 10" glass pie plate. Bake at 400 degrees 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 8 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.