Recipe: Scalloped Turkey Almandine and Turkey Broth Cream Sauce

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