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Turkey Custard Casserole Recipe
|Leftover dressing||3 Cup (48 tbs)|
|Sliced cooked turkey||2 Cup (32 tbs)|
|Minced onion||1 Tablespoon|
|Broth||2 Cup (32 tbs) (Made From Turkey Giblets Or Chicken Stock)|
|Dried thyme||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Eggs||2 , well beaten|
|Dry breadcrumbs||2 Tablespoon (Mixed With 1 Tablespoon Melted Butter)|
Serving size: Complete recipe
Calories 3439 Calories from Fat 2665
% Daily Value*
Total Fat 295 g453.8%
Saturated Fat 71.9 g359.3%
Trans Fat 0 g
Cholesterol 858.9 mg
Sodium 11823.6 mg492.7%
Total Carbohydrates 170 g56.6%
Dietary Fiber 9.3 g37.3%
Sugars 104.2 g
Protein 59 g118.9%
Vitamin A 26.7% Vitamin C 7.7%
Calcium 16.1% Iron 42.4%
*Based on a 2000 Calorie diet
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.