Scalloped Turkey

Ingredients

• Remove all the meat from a cooked turkey
• cover with cold water
• bits of butter
• moistened to a thick paste with the gravy

Method

1. 1

   Chop turkey meat finely, cover bones with cold water and cook down.

2. 2

   Layer bread crumbs and turkey in a baking dish, adding butter and dressing.

3. 3

   Strain and thicken the broth, pour some into the dish, cover with moistened bread crumbs, and bake for 30 minutes.

4. 4

   Serve when browned.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 113. The excerpt below is the record exactly as published.

Scalloped Turkey Remove ali the meat from a cooked turkey, and chop it very fine. Break up the frame and bones, and add the fat, skin, etc, and cover with cold water. Cook down slowly. Batter the inside of a deep baking dish, put in a layer of fine bread crumbs, then a layer of turkey, then some bits of butter and bits of the turkey dressing, if you bave any, then another layer of bread crumbs, and so on until ali is used. When you think the bones bave boiled enough, strain, and thicken with browned flour and season to taste. Pour some into the dish. Then thickly spread fine bread crumbs moistened to a thick paste with the gravy

Cook this with the app: pantry check, scaling, and the assistant.