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Turkey Custard Casserole

Chicken.delights's picture
  Leftover dressing 3 Cup (48 tbs)
  Sliced cooked turkey 2 Cup (32 tbs)
  Minced onion 1 Tablespoon
  Butter 2 Tablespoon
  Flour 2 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
  Salt To Taste
  Eggs 2 , well beaten
  Dry breadcrumbs 2 Tablespoon (Mixed With 1 Tablespoon Melted Butter)

Butter a 2 1/2-quart casserole; line sides and bottom with dressing and arrange the sliced turkey in a layer over the dressing.
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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 491 Calories from Fat 381

% Daily Value*

Total Fat 42 g64.8%

Saturated Fat 10.3 g51.3%

Trans Fat 0 g

Cholesterol 122.7 mg40.9%

Sodium 1689.1 mg70.4%

Total Carbohydrates 24 g8.1%

Dietary Fiber 1.3 g5.3%

Sugars 14.9 g

Protein 8 g17%

Vitamin A 3.8% Vitamin C 1.1%

Calcium 2.3% Iron 6.1%

*Based on a 2000 Calorie diet

Turkey Custard Casserole Recipe