Turkey and Stuffing Scallop Recipe

Name: Turkey and Stuffing Scallop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3- 1/2 cups Stuffing, Prepared Or Leftovers; 3 cups Turkey, Cooked And Cut Up; 1/2 cups Butter; 1/2 cups Flour; 1/4 teaspoons Salt; 1 dash Pepper; 4 cups Chicken Broth; 6 whole Eggs, Lightly Beaten; 1 can (10.75 Oz. Can) Cream Of Mushroom Soup; 3 Tablespoons Milk; 3 Tablespoons Dry Sherry Wine (+/-); 1 cup Sour Cream; 1 jar (4 Oz. Jar) Chopped Pimento

Servings: persons

3- 1/2 cups Stuffing, Prepared Or Leftovers
3 cups Turkey, Cooked And Cut Up
1/2 cups Butter
1/2 cups Flour
1/4 teaspoons Salt
1 dash Pepper
4 cups Chicken Broth
6 whole Eggs, Lightly Beaten
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
3 Tablespoons Milk
3 Tablespoons Dry Sherry Wine (+/-)
1 cup Sour Cream
1 jar (4 Oz. Jar) Chopped Pimento

1
If not using leftovers, prepare stuffing.
2
Spread stuffing in a 9x13 baking dish.
3
Top with chopped turkey.
4
In a medium saucepan, melt butter.
5
Whisk in flour and cook for 1-2 minutes.
6
Add salt and pepper; stir well.
7
Gradually whisk in the chicken broth and cook, stirring until the mixture thickens.
8
In a separate bowl, lightly beat eggs.
9
Stir in a small amount of the hot mixture, to temper the eggs.
10
Return the egg/hot mixture to the saucepan.
11
Pour over the turkey and stuffing.
12
Bake in a 325 degree oven for 45-50 minutes or until a knife inserted halfway comes out clean.
13
(This takes me longer in our oven.)
14
Let stand for 5 minutes.
15
While the turkey/stuffing is standing, combine the soup, milk, sherry, sour cream and pimento in a small sauce pan and heat.
16
Cut the casserole into squares and serve with pimento sauce.
17
(I dont care for pimento, so I leave it out, but my grandma always used them.)

1361

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3- 1/2 cups Stuffing, Prepared Or Leftovers, 3 cups Turkey, Cooked And Cut Up, 1/2 cups Butter, 1/2 cups Flour, and more.

Yes, Turkey and Stuffing Scallop falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey and Stuffing Scallop

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