"Hot Turkey Souffle"
| Ingredients | | | 7 | each | bread slices, light | | | 2 | cup | turkey, cooked, diced | | | 1/2 | cup | onion, chopped | | | 1/2 | cup | green pepper, diced | | | 1/2 | cup | celery, chopped fine | | | 1/2 | cup | mayonnaise (fat free) | | | 1 | | salt, to taste | | | 1 | | pepper, to taste | | | 2 | each | eggs, beaten | | | 1 1/2 | cup | skim milk | | | 1 | cn | cream of mushroom or chicken soup | | | 1 1/2 | cup | cheddar cheese | | | | | |
Directions:
| Cube 3 slices of the bread, and put in a greased 8x8x2 inch baking dish.
Combine turkey, vegetables, mayonnaise, salt and pepper. Spoon over the bread cubes. Trim crust from the rest of bread and lay slices on top. Combine eggs and milk and pour over all.
Chill at least one hour in refrigerator - it can be made up to this point the day before. Spoon soup on top and bake at 325 for 1 hour.
Sprinkle cheese on top, the last 10 minutes of baking.
NOTES : A very good way to fix leftover turkey. It can also be made with crab - using the same amount of crab for turkey.
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