Return to Content

Creamed Turkey on Swiss Fondue

Creamed Turkey on Swiss Fondue
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 8-10

An interesting and original way to use left-over turkey.

Ingredients:

  • 3 tablespoons butter
  • 5 tablespoons flour
  • 1 cup turkey stock
  • 1 cup cream
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 cups cooked diced turkey
  • 1-1/2 cups chopped mushrooms
  • 1/2 cup ripe olives, sliced
  • 2 tablespoons chopped pimiento
  • 1 teaspoon lemon juice
  • 2 egg yolks, beaten
  • 2 tablespoons milk

Instructions:

Make a cream sauce from the first six ingredients, stirring over a low flame until thick and smooth. Add the turkey, mushrooms, olives, pimiento, and lemon juice to the sauce and cook gently for 5 minutes. Then beat the egg yolks with the milk and add to the mixture. Stir and cook over low heat for 2 minutes. Make the Fondue.

Fondue

Ingredients:

  • 2 cups scalded milk
  • 2 cups soft breadcrumbs
  • 3/4 pound sharp cheese, cut in bits
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 6 egg yolks, beaten
  • 6 egg whites, beaten to form peaks

Instructions:

Mix together the milk, breadcrumbs, cheese, butter, and salt. Stir in the beaten egg yolks. Then fold the egg whites into the mixture. Pour the fondue into a buttered square baking dish and bake in a 350 degree oven for 20 minutes. Cut the hot fondue into squares and cover with the turkey sauce.
Updated Wednesday, August 15th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111