Turkey Custard Casserole
|Leftover bread stuffing||3 Cup (48 tbs)|
|Sliced cooked turkey||2 Cup (32 tbs)|
|Minced onion||1 Tablespoon|
|Broth/Chicken stock||2 Cup (32 tbs) (Made From Turkey Giblets)|
|Ground ginger||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Eggs||2 , well-beaten|
|Fine dry bread crumbs||2 Tablespoon|
|Melted butter||1 Tablespoon|
Butter a 2 1/2-quart casserole; line sides and bottom with stuffing and arrange sliced turkey in a layer over the stuffing.
Set aside and make 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 lined casserole; sprinkle with crumbs.
Place casserole in pan of hot water and bake, uncovered, in a moderately hot oven (375°) for 45 minutes or until top is set.
Serve with cranberry or grape jelly.
Makes 6 to 8 servings.