Turkey and Stuffing Scallop

Ingredients

• 3-½ cups Stuffing, Prepared Or Leftovers
• 3 cups Turkey, Cooked And Cut Up
• ½ cups Butter
• ½ cups Flour
• ¼ teaspoons Salt
• 1 dash Pepper
• 4 cups Chicken Broth
• 6 whole Eggs, Lightly Beaten
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 3 Tablespoons Milk
• 3 Tablespoons Dry Sherry Wine (+/-)
• 1 cup Sour Cream
• 1 jar (4 Oz. Jar) Chopped Pimento

Preparation Instructions

If not using leftovers, prepare stuffing. Spread stuffing in a 9×13 baking dish. Top with chopped turkey.

In a medium saucepan, melt butter. Whisk in flour and cook for 1-2 minutes. Add salt and pepper; stir well. Gradually whisk in the chicken broth and cook, stirring until the mixture thickens.

In a separate bowl, lightly beat eggs. Stir in a small amount of the hot mixture, to temper the eggs. Return the egg/hot mixture to the saucepan. Pour over the turkey and stuffing.

Bake in a 325 degree oven for 45-50 minutes or until a knife inserted halfway comes out clean. (This takes me longer in our oven.) Let stand for 5 minutes.

While the turkey/stuffing is standing, combine the soup, milk, sherry, sour cream and pimento in a small sauce pan and heat.

Cut the casserole into squares and serve with pimento sauce. (I don’t care for pimento, so I leave it out, but my grandma always used them.)