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TURKEY SOUFFLE 
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
Dash pepper
1/4 tsp. paprika
1 c. milk
1 tsp. grated onion
1 c. finely chopped cooked turkey
1 tbsp. snipped parsley
3 eggs

In saucepan, melt 3 tablespoons butter, blend in 3 tablespoons flour, salt, pepper and paprika. Add milk all at once. Cook quickly, stirring constantly until mixture thickens and bubbles. Remove from heat. Stir in 1 teaspoon grated onion, 1 cup fine chopped cooked turkey or chicken and 1 tablespoon snipped parsley.

Beat 3 egg yolks until thick and lemon colored. Slowly add turkey mixture to egg yolks, stirring constantly. Cool slightly. Add gradually to 3 stiffly beaten egg whites folding together thoroughly. Turn into ungreased 1 quart souffle dish. Bake at 325 degrees for about 50 minutes or until knife inserted comes out clean. Serve immediately with dilled mushroom sauce.

DILLED MUSHROOM SAUCE:

2 tbsp. chopped onion
2 tbsp. butter
2 tbsp. flour
1 1/4 c. milk
1/4 tsp. dried dillweed
1/4 tsp. salt
Dash pepper
3 oz. can chopped mushrooms

Cook onion in butter until tender but not brown. Stir in flour, dillweed, salt, pepper and mushrooms (drained). Add milk all at once. Cook and stir until mixture thickens and bubbles. Makes 1 1/2 cups.
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