Cheesy Stuffed Turnips



  •  6 med. turnips, peeled
  • 3/4 c. crushed saltine crackers
  • 1/2 c. shredded Cheddar cheese
  • 1 1/2 c. milk (not used all together)
  • 5 tbsp. butter or margarine, melted (not used all together)
  • Paprika
  • 2 tbsp. all-purpose flour


Cook turnips, covered, in boiling salted water 25 minutes or until tender.  Hollow out each turnip, leaving a 1/2-inch shell.  Finely chip turnip centers (should have about 1 cup of chopped turnip).  Combine crushed crackers, cheese, 1/4 cup of milk and 3 tablespoons of butter.    Fill turnips with cheese mixture.  Place in a greased 10 x 6 x 2-inch baking pan.  Brush with melted butter; sprinkle with paprika.  Bake, covered, in 350 degree oven for 25 minutes.  Uncover and bake 10 minutes more.  Melt remaining 2 tablespoons butter; blend in flour, 1/4 teaspoon salt and 1/8 teaspoon pepper.  Add remaining milk.  Cook and stir until bubbly.  Cook 2 minutes more. Stir in chopped turnip.  Heat through.  Spoon sauce over turnips.  Makes 6 servings.