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SCALLOPED TURKEY ALMANDINE
3 to 4 cups leftover turkey stuffing 2 to 3 cups leftover turkey cut into strips or pieces (or cooked turkey giblets cut into pieces) 2 to 3 cups leftover gravy (or Turkey Broth Cream Sauce, recipe follows) seasoned salt and ground black pepper (to taste) 1 cup stuffing mix (used dry) 1/4 cup slivered almonds
Crumble stuffing or break into pieces; arrange in lightly oiled large flat casserole. Spread the turkey over the stuffing.
Heat the gravy just until it is warm (or use Turkey Broth Cream Sauce); spoon over the turkey and stuffing. Sprinkle with the dry stuffing mix and then with the almonds.
Bake at 350 degrees F 25-30 minutes or until bubbling hot and almonds and stuffing mix are browned.
TURKEY BROTH CREAM SAUCE
2 cups turkey broth* 1/2 cup evaporated milk 2 tbsp cornstarch 2 tbsp cold water seasoned salt & pepper (to taste)
Combine turkey broth and milk. Mix cornstarch with water. Mix into broth and heat to simmering. Season to taste with seasoned salt and pepper.
*Make turkey broth by simmering wing tips, bones, giblets, etc.
Servings: 6 Adapted from source: Houston Chronicle
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