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Ingredients
- 3 tbsp. butter
- 3 tbsp. flour
- 1 teaspoon salt
- Dash pepper
- 1/4 teaspoon paprika
- 1 c. lowfat milk
- 1 teaspoon grated onion
- 1 c. finely minced cooked turkey
- 1 tbsp. snipped parsley
- 3 Large eggs
Directions
- In saucepan, heat 3 Tbsp. butter, blend in 3 Tbsp. flour, salt, pepper and paprika. Add in lowfat milk all at once. Cook quickly, stirring constantly till mix thickens and bubbles. Remove from heat. Stir in 1 tsp. grated onion, 1 c. fine minced cooked turkey or possibly chicken and 1 Tbsp. snipped parsley.
- Beat 3 egg yolks till thick and lemon colored. Slowly add in turkey mix to egg yolks, stirring constantly. Cold slightly. Add in gradually to 3 stiffly beaten egg whites folding together thoroughly. Turn into ungreased 1 qt souffle dish. Bake at 325 degrees for about 50 min or possibly till knife inserted comes out clean. Serve immediately with dilled mushroom sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 2 servings | |
| Calories 449 | |
| Calories from Fat 250 | 56% |
| Total Fat 28.24g | 35% |
| Saturated Fat 14.78g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 416mg | 139% |
| Sodium 1499mg | 62% |
| Potassium 554mg | 16% |
| Total Carbs 16.05g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 7.06g | 5% |
| Protein 32.17g | 51% |
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