Turkey Spoonbread

Name: Turkey Spoonbread
Ingredients: 5 cups turkey or chicken broth; 1 cup white cornmeal; 2 tablespoons tapioca; 2 teaspoons salt; 1/8 cup butter or margarine, softened; 5 eggs, separated; 4 cups chopped cooked turkey

7 ingredients

2 steps

Ingredients

5 cups turkey or chicken broth
1 cup white cornmeal
2 tablespoons tapioca
2 teaspoons salt
1/8 cup butter or margarine, softened
5 eggs, separated
4 cups chopped cooked turkey

Directions

1

Combine first 4 ingredients in the top of a double boiler. Place over boiling water; cook 1 minute or until thickened, stirring constantly. Add butter; stir until butter is melted. Cool slightly.
2

Beat egg yolks until thick and lemon colored. Stir egg yolks and turkey into cornmeal mixture. Beat egg whites (at room temperature) until stiff but not dry; gently fold into cornmeal mixture. Pour into a lightly greased shallow 2-quart baking dish. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Serve giblet gravy over spoon bread.