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Turkey and Stuffing Scallop
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Description
My grandma used to make this with all the Thanksgiving leftovers. This is comfort food for me and my family!
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
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.)
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4 Comments
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julip1882 on 11.25.2009
Funny you ask, when I originally got out the recipe that my grandma had written down, it called for chicken….she always just used turkey because it was a great leftover dish.
and I made this last week, cutting it in half. I just used a square Pyrex pan, don’t know the inch size, it baked for the same amount of time.
kaycarrasco on 11.25.2009
Oooooo! I’m always looking for clever new ways to use my Thanksgiving leftovers, as I’m only cooking for hubby & me nowadays and I’ll definitely add this to my collection. Have you tried it with chicken (for all the non-turkey months of the year!)? Also, I cut most recipes in half so we won’t be overwhelmed with leftovers–what size baking dish would you recommend? I don’t want to overcook it due to the smaller amounts. Thanks!
julip1882 on 11.25.2009
Actually, did freeze some of it in individual servings to take to work with me. I didn’t put the sauce on it though. I think it will be ok, I suppose it would be like freezing an egg bake that has been pre-baked…. we’ll see!
mnheather on 11.25.2009
This sounds like the perfect recipe for leftovers! Thanks for sharing!
It doesn’t sound like it would freeze very well – have you ever tried freezing after cooking?