From a 1980 church cookbook, I've modified this vintage recipe just a bit so that you can enjoy it with your left-over turkey.
Turkey Cheese Puff
6 slices White bread
1½ cups Turkey, cooked
¼ cup Mayonnaise or Salad dressing
2 tsp minced onions
2 eggs beaten
1½ cups Milk
1 can Cheddar cheese Soup Condensed
1. Trim and reserve crusts from 4 slices of bread.
2. Places the 4 trimmed slices in bottom of an 8x8x2" Dish
3. Combine turkey, Mayo, and onion and spread over bread in dish.
4. Cube remaining bread slices and reserved crusts and sprinkle over turkey mixture.
5. Combine eggs and milk and pour over all.
6. Cover and chill for 1 hour
7. Take dish from refrigerator. Open and stir condensed soup and then spoon over top.
8. Bake uncovered in 325 degree oven for 1 hour or until knife inserted just off center comes out clean.
9. Let stand 5 minutes before serving.
2 eggs beaten
1½ cups Milk
1 can Cheddar cheese Soup Condensed
1. Trim and reserve crusts from 4 slices of bread.
2. Places the 4 trimmed slices in bottom of an 8x8x2" Dish
3. Combine turkey, Mayo, and onion and spread over bread in dish.
4. Cube remaining bread slices and reserved crusts and sprinkle over turkey mixture.
5. Combine eggs and milk and pour over all.
6. Cover and chill for 1 hour
7. Take dish from refrigerator. Open and stir condensed soup and then spoon over top.
8. Bake uncovered in 325 degree oven for 1 hour or until knife inserted just off center comes out clean.
9. Let stand 5 minutes before serving.
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