Corn And Smoked Turkey Pudding

Recipe Ingredients

2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Finely-sliced onions
1 cup	237ml	Finely-sliced red bell peppers
1 tablespoon	15ml	Cornstarch - dissolved in
2 tablespoons	30ml	Chicken broth
1 cup	237ml	Light cream
4		Eggs - separated
1 teaspoon	5ml	Dijon mustard
2 cups	125g / 4.4oz	Frozen corn kernels - thawed
1 cup	62g / 2.2oz	Shredded smoked turkey or chicken breast
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees. Butter a 2-quart baking dish (not too deep).

Heat butter in a 9-inch skillet. Cook the onions and peppers until soft and onions are a little brown. Cool to room temperature. When cool transfer these to a mixing bowl and add cornstarch, cream, egg yolks and mustard. Whisk well to blend. Fold the corn and turkey into the egg mixture. Season with salt and pepper.

Beat the egg whites until they hold stiff peaks but are not dry and fold them into the egg yolk mixture. Transfer to the buttered baking dish and bake for 35 to 40 minutes or until brown and puffy.

Serve with a side dish of sliced ripe tomatoes and vinaigrette.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6736 broadcast 11-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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