Turkey Waldorf Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| Turkey stock | 8 Cup (16 tbs) | |
| Nutmeg | 1/8 Teaspoon | |
| Celery salt | 1/4 Teaspoon | |
| Poultry seasoning | 1/8 Teaspoon | |
| 1/2 c. sauterne | ||
| Butter | 1 Cup (16 tbs) | |
| Flour | 1 1/2 Cup (16 tbs) | |
| Cooked turkey | 10 Cup (16 tbs) | |
| 4 c. canned white grapes | ||
| Toasted slivered almonds | 4 Cup (16 tbs) | |
| 4 c. fine bread crumbs | ||
Directions
Combine milk and stock in saucepan; heat.
Blend butter in flour in saucepan; add seasonings.
Add hot liquid; simmer, stirring occasionally, until smooth and thickened.
Add sauterne; blend well.
Arrange layers of turkey, grapes, 3 11I cups almonds and bread crumbs in greased casserole; repeat until ail are used.
Cover with remaining almonds.
Bake at 350 degrees for 20 minutes or until heated through and lightly browned.
Blend butter in flour in saucepan; add seasonings.
Add hot liquid; simmer, stirring occasionally, until smooth and thickened.
Add sauterne; blend well.
Arrange layers of turkey, grapes, 3 11I cups almonds and bread crumbs in greased casserole; repeat until ail are used.
Cover with remaining almonds.
Bake at 350 degrees for 20 minutes or until heated through and lightly browned.
Chef
