A turkey casserole for after Thanksgiving

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Many cooks select a much larger turkey than needed for special holiday meals, so there will be plenty of leftovers.

After all, some enjoy the turkey sandwiches and turkey soup that follow almost more than the roasted bird.

A delicious turkey casserole can be made with leftover slices of turkey combined with broccoli, cheese, and eggs in a hearty souffle. The mild Danish cheese complements the flavor of the turkey.

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This casserole is prepared much like a souffle, and incorporates the same techniques. First, you make a white sauce and add egg yolks to it, then combine this mixture with the leftover turkey, vegetables, and cheese. Egg whites, best beaten at room temperature to achieve their full volume, are folded into the mixture, which is then baked to a light golden brown. Turkey Casserole 3 tablespoons butter 6 tablespoons flour 2 cups milk 1 cup half and half (half milk and half cream) Few dashes cayenne pepper 3/4 teaspoon salt 1/4 teaspoon white pepper 1 1/2 cups pieces of turkey 1 cup cooked broccoli, chopped 1 cup shredded cheese, such as Havarti or Fontina 5 egg yolks, slightly beaten 5 egg whites

1/4 teaspoon salt 1/2 teaspoon cream of tartar

In 1-quart saucepan make sauce by melting butter, blending in flour, and slowly adding milk. Bring just to boil and let mixture thicken.

Add half and half and cook a few minutes longer. Season with salt, cayenne, and white pepper. Remove from heat.

In mixing bowl measure turkey, broccoli, and shredded cheese and toss together. To cooled sauce, add egg yolks and pour over turkey and other ingredients, blending together.

Beat egg whites until stiff. Add salt and cream of tartar and beat until blended. Fold into turkey mixture carefully. Turn mixture into 2-quart souffle dish. Bake in 375 degrees F. oven for 50 to 55 minutes. Makes 6 to 8 servings.

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