Baked Turkey-Stuffed Tomatoes

• 4 very large beefsteak tomatoes (about 2 lb.)
• salt
• 2 Tbsp. butter or margarine
• 2 Tbsp. all-purpose flour
• 1 c. milk
• 1 3/4 c. diced roast turkey
• 1/2 c. finely diced celery
• 1/4 c. sliced green onion
• 1/4 c. chopped salted almonds or cashews
• 1/2 c. shredded sharp Cheddar cheese, divided
• seasoned salt
• pepper

1. Cut a slice off top of each tomato and scoop out pulp; reserve for other use.
2. Sprinkle inside of tomatoes with salt and turn upside-down to drain.
3. In small saucepan, melt butter and blend in flour.
4. Cook, stirring until bubbly.
5. Off heat, stir in milk.
6. Put back over low heat and cook, stirring until smooth and thickened. Stir in turkey, celery, onions, nuts and 1/4 cup cheese.
7. Season to taste with seasoned salt and pepper.
8. Fill tomato shells with the mixture.
9. Arrange in shallow baking dish or pie plate. Sprinkle with remaining 1/4 cup cheese.
10. Bake at 375u0b0
11. for 15 to 20 minutes or until golden brown on top.

beefsteak tomatoes, salt, butter, flour, milk, turkey, celery, green onion, cashews, cheddar cheese, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177729 (may not work)