Rosemary Turkey Souffle
| Yield: | 6 Servings |
| Categories: |
| 3 | tb | Butter or margarine |
| 3 | tb | Flour |
| 1/2 | c | Milk or light cream |
| 1/2 | c | Turkey stock |
| 4 | lg | Eggs, separated |
| 1/2 | ts | Salt |
| 1/4 | ts | Rosemary leaves |
| 1/16 | ts | Ground black pepper |
| 2 | c | Chopped leftover turkey |
| 1 | ts | Fresh lemon juice |
| Mushroom Sauce |
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