Scalloped Turkey Recipe - by egourmetstore

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Scalloped Turkey

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :Not Specified

Ingrediants

3 to 4 cups cooked turkey or chicken
1 stick (1/2 cup) butter or margarine
1/2 cup all-purpose flour
Salt and pepper to taste
2 1/4 cups chicken broth
1 cup milk
2 cups toasted bread cubes
2 small onions, chopped
1/2 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon sage, crumbled
1/2 stick (1/4 cup) butter or margarine
1 (4 ounce) can sliced mushrooms

Preparation

Melt 1/2 cup butter or margarine in saucepan; blend in flour, salt and pepper. Cook over low heat until bubbly, stirring. Slowly stir in broth and milk; boil 3 minutes, stirring constantly. Taste and adjust seasoning if necessary; set aside.

In a mixing bowl, lightly toss bread, onion, celery, 1/2 teaspoon salt, sage and 1/4 cup melted butter or margarine; arrange in lightly buttered 2-quart casserole baking dish. Top with turkey, then cover with sauce and mushrooms. Mix well with fork to moisten the dressing. Bake for about 1 hour at 350 degrees F.

Serves 4.