Turkey Scallop

Ingredients

• meat from cooked turkey
• turkey carcass
• bits of skin, fat, and gristle
• cold water
• stale bread crumbs
• butter
• pepper
• coarse sea salt
• browned flour
• cold water (for thickening)
• 2 eggs

Directions

1. Cut the meat from the cooked turkey.

2. Break the turkey carcass into pieces and place it in a saucepan with skin, fat, and gristle.

3. Cover with cold water and stew slowly to make gravy.

4. Chop the turkey meat finely.

5. Grease a bake-dish and layer the bottom with bread crumbs.

6. Add a thick layer of minced turkey, stuffing, and small bits of butter.

7. Season with pepper and coarse sea salt, then add more crumbs and repeat layers until all meat is used.

8. Reserve enough crumbs for a thick top layer.

9. Cover the dish and set aside until the gravy is ready.

10. Strain the gravy from the bones and return it to the saucepan.

11. Add any leftover gravy from the previous day after skimming.

12. Boil the gravy, thicken with browned flour mixed with cold water, and bring to another boil.

13. Pour the gravy over the scallop, saving a little to moisten the top.

14. In a bowl, wet the remaining bread crumbs with gravy, season to taste, and mix with 2 beaten eggs to form a soft paste.

15. Spread the paste evenly over the scallop.

16. Cover the bake-dish with a plate and place it in the oven.

17. After about 30 minutes, when the gravy bubbles at the sides, remove the cover and brown the top.

18. Serve in the pudding-dish.