Turkey Souffle


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                                                   PAGE 85

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TURKEY SOUFFLE

Submitted by Mrs. Joy R. Murray from Michigan

1/2 cup butter

3/4 cup flour

1 1/4 quart milk, heated slightly

2 1/4 teaspoon salt

1 1/2 cup bread crumbs

1 oz powdered chicken stock

12 eggs, separated

1 pound cooked turkey, boned

   Melt butter ; add flour and stir until smooth. Add salt ; cook until thickened. Combine crumbs, chicken stock and well beaten yolks ; mix well. Fold in turkey. Fold in beaten egg whites. Set in a pan of water. Bake at 350 F. degrees for 1 hour and 30 minutes.

YIELD: 12 Servings

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