Scalloped Turkey

Ingredients

• Remove all the meat from a cooked turkey
• cover with cold water
• Butter the inside of a deep baking dish
• put in a layer of fine bread crumbs
• then a layer of turkey
• some bits of butter
• bits of the turkey dressing, if you have any
• another layer of bread crumbs
• moistened to a thick paste with the gravy

Method

1. 1

   Remove all the meat from a cooked turkey and chop it very fine.

2. 2

   Cover the bones with cold water and cook down slowly.

3. 3

   Butter a deep baking dish, layer with bread crumbs, turkey, bits of butter, and dressing.

4. 4

   Strain the broth, thicken with browned flour, and pour some into the dish.

5. 5

   Spread the bread crumbs moistened with gravy over the top.

6. 6

   Cover and bake for thirty minutes, then remove the cover and brown the top before serving.

As published

This recipe was extracted from Kirmess cook book (1907), page 74. The excerpt below is the record exactly as published.

SCALLOPED TURKEY. Mrs, Seely's Cook Book. Remove all 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. Butter 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 have any, then another layer of bread crumbs, and so on until all is used. When you think the bones have boiled enough, strain, and thicken with browned flour and season to taste. Pour some into the dish. Then thickly spread fine bread crumbs, mois- tened to a thick paste with the gravy

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