Turkey Corn Pudding Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Ingredients
| Cooked turkey | 6 Large | |
| Mushrooms | 1 Can (10oz), sliced | |
| Margarine | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Skim milk | 1 Cup (16 tbs) | |
| Worcestershire sauce | 1/4 Teaspoon | |
| Eggs | 2 Small, separated | |
| Cream-style corn - 1 can of 8 3/4 ounces | ||
Directions
GETTING READY
1) Preheat oven to temperature of 350 degrees.
2) In a 1 ½-quart casserole or baking dish that has been sprayed with vegetable spray, arrange the turkey and mushrooms. Set aside.
MAKING
3) In a saucepan, melt the margarine.
4) Add the flour, salt and pepper and stir well.
5) Add the milk very gradually.
6) Over moderate heat, stir the sauce constantly till it has thickened.
7) Combine together the egg yolks and the Worcestershire sauce and beat lightly with a fork.
8) Blend some of the hot mixture into the yolks. Mix well and stir into the pudding.
9) Cook for about 2 minutes, remove from the heat and add the corn. Stir well.
10) Beat the egg whites till they are stiff but not dry.
11) Fold the whites gently into the corn mixture till they completely disappear.
12) Pour the mixture all over the mushrooms and turkey.
13) Bake in the preheated oven for 30 to 40 minutes, till lightly browned.
SERVING
14) Transfer the pudding to a serving plate and serve while still hot. This makes a delectable and healthy main course dish. Can also be served as a side dish or even an appetizer.
1) Preheat oven to temperature of 350 degrees.
2) In a 1 ½-quart casserole or baking dish that has been sprayed with vegetable spray, arrange the turkey and mushrooms. Set aside.
MAKING
3) In a saucepan, melt the margarine.
4) Add the flour, salt and pepper and stir well.
5) Add the milk very gradually.
6) Over moderate heat, stir the sauce constantly till it has thickened.
7) Combine together the egg yolks and the Worcestershire sauce and beat lightly with a fork.
8) Blend some of the hot mixture into the yolks. Mix well and stir into the pudding.
9) Cook for about 2 minutes, remove from the heat and add the corn. Stir well.
10) Beat the egg whites till they are stiff but not dry.
11) Fold the whites gently into the corn mixture till they completely disappear.
12) Pour the mixture all over the mushrooms and turkey.
13) Bake in the preheated oven for 30 to 40 minutes, till lightly browned.
SERVING
14) Transfer the pudding to a serving plate and serve while still hot. This makes a delectable and healthy main course dish. Can also be served as a side dish or even an appetizer.
Chef
