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Wenona Flood's Recipes
Pauline's Creamy Turkey Casserole


2 egg whites
2 Tablespoons margarine
3 Tablespoons flour
1 can chicken broth strained and fat removed
1 cup diced celery
2 Tablespoons minced green onions
1/2 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon  Worcestershire sauce
1 egg yoke
1 Tablespoon lemon juice
1/4 cup mayonnaise
3 cups diced cooked turkey

Preheat oven to 400 degrees F. Grease a casserole with margarine. Whip egg whites until stiff but not dry. In medium sauce pan melt margarine. Remove from heat and stir in flour to make a paste. Gradually blend in chicken broth over low heat. Stir until sauce is thick and smooth.

Stir in celery, onions, pecans, salt and worcestershire sauce, egg yolk and lemon juice into sauce. Folk in egg whites.

Mix mayonnaise with turkey until well coated, add to sauce and pour into casserole. Bake twenty minutes. Serves 6. 255 calories per serving.


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