The Pioneer Woman Tasty Kitchen
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Turkey and Stuffing Scallop

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Level: Easy

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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.)

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.

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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!

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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!

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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?

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