Recipe: Baked Turkey-Stuffed Tomatoes

recipelink.com Chat Room Recipe Swap - 2000-11-24
From: Kelly~WA

BAKED TURKEY - STUFFED TOMATOES

4 very lg. beefsteak tomatoes (about 2 lbs.)
Salt (to taste)
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1 c. milk
1 3/4 c. roast turkey, diced
1/2 c. celery, finely diced
1/4 c. green onion, sliced
1/4 c. chopped salted almonds or
cashews
1/2 c. shredded sharp cheddar cheese,
divided
Seasoned salt
Pepper
Preparation time: 20 minutes. Cooking time: 10
minutes.

Oven temperature: 375 degrees. Baking time: 15 to 20 minutes. This is a delicious and attractive way to use up leftover roast turkey (or chicken). It makes a wonderful dish to serve for lunch or supper. For 4 servings you will need: Cut a slice off top of each tomato and scoop out pulp; reserve for other use. Sprinkle inside of tomatoes with salt and turn upside down to drain. In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.

Off heat, stir in milk. Put back over low heat and
cook, stirring until smooth and thickened. Stir in turkey, celery, onions, nuts and 1/4 cup cheese. Season to taste with seasoned salt and pepper. Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate. Sprinkle with remaining 1/4 cup cheese. Bake at 375 degrees for 15 to 20 minutes or until golden brown on top. Good served with: hash-browned potatoes and steamed broccoli. For 2 servings: Half of the ingredients. For 8 servings: Double
the ingredients.