Turkey Scallop

I'm sharing my mom's 'secret' recipe for the best casserole ever! Don't worry, I got her blessing. :) Of course we always finish the Christmas wine when we make this dish. This year it was some Cranberry Blush from River Bend Vineyard in Chippewa Falls, WI. YUM! (If you get in the area, be sure to stop by their showroom for some awesome samples!)


TURKEY SCALLOP

¾ C to 1 C celery, diced finely

3 Tbsp margarine or butter

3 C leftover baked stuffing

¼ C water

3 C leftover turkey, cut into small pieces

½ tsp salt/pepper to taste

2 C leftover gravy

½ C milk

1 egg, beaten

If your stuffing is not seasoned, you will need 1 to 1 ½ tsp poultry seasoning.

In medium skillet sauté celery in margarine or butter until crisp-tender. Stir in stuffing and water; add turkey, salt and pepper and poultry seasoning if needed, mix well. Turn into greased 2- quart casserole. Beat gravy, milk and egg; pour over stuffing mixture, mix lightly. Bake in preheated 375* oven about 30 minutes or until slightly puffed and golden brown. (It helps to warm your gravy before measuring and proceeding with milk and egg).

Here is our typical meal the night after Christmas. Just as good as the first helping!

♥ Happy Blessings ♥