Turkey Custard Casserole Recipe
Ingredients
| 3 cups leftover dressing | ||
| Cooked turkey | 2 Cup (16 tbs), sliced | |
| Onion | 1 Tablespoon, minced | |
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| 2 cups broth made from turkey giblets or chicken stock | ||
| Dried thyme | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Black pepper salt | 1 To taste | |
| Eggs | 2 , Well beaten | |
| 2 tablespoons fine dry bread crumbs mixed with 1 tablespoon melted butter | ||
Directions
Butter a 2 1/2-quart casserole; line sides and bottom with dressing and arrange the sliced turkey in a layer over the dressing.
Set aside and make the sauce as follows: Saute onions in butter; then stir in flour and cook until bubbly.
Gradually stir in broth and seasonings; bring to a boil, stirring constantly.
Slowly pour mixture into beaten eggs, stirring to mix well.
Pour carefully into the lined casserole; sprinkle with crumbs.
Place casserole in pan of hot water and bake in a moderately hot oven (375°) for 45 minutes or until top is set.
Set aside and make the sauce as follows: Saute onions in butter; then stir in flour and cook until bubbly.
Gradually stir in broth and seasonings; bring to a boil, stirring constantly.
Slowly pour mixture into beaten eggs, stirring to mix well.
Pour carefully into the lined casserole; sprinkle with crumbs.
Place casserole in pan of hot water and bake in a moderately hot oven (375°) for 45 minutes or until top is set.
Chef
