Turkey Custard Casserole
|Leftover dressing||3 Cup (48 tbs)|
|Sliced cooked turkey||2 Cup (32 tbs)|
|Minced onion||1 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|
|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.