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Popover with Hot Turkey Salad

I first tasted this tempting hot turkey salad at a club dinner. Now I serve it at home, and there are never any leftovers. The popover "bowl" is a unique way of serving that always draws comments. -Mary Anne Mayberry, Fairmont, Minnesota
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    10-12 servings


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 4 cups diced cooked turkey
  • 2 cups diced celery
  • 2 cups shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup Miracle Whip
  • 1/4 cup milk
  • 1/8 teaspoon pepper
  • Pinch onion powder
  • 1-1/2 cups crushed potato chips
  • Tomato wedges, optional


  • In a large bowl, combine flour and salt. Combine eggs and milk; whisk into the dry ingredients just until blended. Pour into a greased 10-in. glass pie plate. Bake at 400° for 35-40 minutes or until deep golden brown.
  • Immediately prick with a fork in the center to allow steam to escape. In a large saucepan, combine the next eight ingredients, cook and stir over low heat until heated through.
  • Stir in potato chips. Spoon into popover. Garnish with tomato wedges if desired. Serve immediately.
Nutrition Facts
1 each: 392 calories, 27g fat (8g saturated fat), 101mg cholesterol, 473mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 21g protein.

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