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HoneyBaked Turkey & Corn Pudding

Preheat oven to 350 degrees.

Butter a 2 quart baking dish. Set aside.

Heat a 9-inch skillet and sauté:
   2 tablespoons butter
   1/2 cup finely sliced onions
   1 cup finely sliced red bell peppers

Cook the onions and peppers until soft and onions are a little brown. Cool to room temperature. Transfer them to a mixing bowl and mix them with:
   1 tablespoon cornstarch dissolved in tablespoons chicken broth
   1 cup light cream
   4 egg yolks, separated-reserving the whites in a separate bowl
   1 teaspoon Dijon mustard

Fold in:
   2 cups thawed frozen corn kernels
   1 cup diced smoked or oven roasted turkey breast.

Season with:
   Salt and freshly ground black pepper
   1/4 tsp. crushed Dried Oregano
   A dash of cayenne pepper

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

Serves 4

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