Scalloped Turkey
Ingredients
Directions
Assemble
Cut the turkey into small pieces.
Use a layer of the turkey, with bits of dressing and a little gravy if you have it.
Add a very thin layer of bread crumbs or rolled cracker, with a little butter.
Add a layer of meat, dressing, etc.
Finish with bread crumbs.
Season with salt and pepper if dressing is insufficient.
Add a beaten egg in a small cup of milk if the mixture lacks moisture.
Bake
Bake from thirty to forty-five minutes, according to size of dish and temperature of oven.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Turkey (in the method)
- Provides the main meat, cut small so it distributes through the layers.
- Dressing (in the method)
- Adds bready seasoning and moisture that holds the layers together as they bake.
- Bread crumbs (in the method)
- Forms a light, golden top layer and a thin layer that absorbs some moisture.
- Egg (in the method)
- Binds the mixture and helps it set when baked.
- Milk
- Adds moisture so the mixture is not dry after baking.
The step that matters
Add the egg and milk only if needed. Extra liquid makes the mixture wetter, and the egg sets as it heats. Checking whether the mixture lacks moisture before adding them helps keep the bake moist rather than dense or soggy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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