Comments on: Turkey and Stuffing Scallop

By: julip1882

julip1882 — Wed, 25 Nov 2009 20:23:46 +0000

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.

By: kaycarrasco

kaycarrasco — Wed, 25 Nov 2009 18:12:22 +0000

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!

By: julip1882

julip1882 — Wed, 25 Nov 2009 17:45:48 +0000

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!

By: mnheather

mnheather — Wed, 25 Nov 2009 16:26:43 +0000

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?