Turkey Scollop

Ingredients

• leftover turkey meat, chopped finely
• crackers or bread crumbs
• milk
• stuffing
• pepper
• coarse sea salt
• butter
• gravy from the turkey
• hot water (if needed)
• Worcestershire sauce
• catsup
• 2 eggs

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Remove the meat from leftover cold, boiled, or roasted turkey and chop it finely.

2. In a buttered pudding dish, layer crackers or bread crumbs and moisten slightly with milk.

3. Add a layer of minced turkey, bits of stuffing, pepper, salt, and small pieces of butter.

4. Repeat layers of crackers and turkey until the dish is nearly full.

5. Before the last layer, pour in the turkey gravy; dilute with hot water if necessary and add Worcestershire sauce, catsup, and butter.

6. Prepare a crust of cracker crumbs soaked in warm milk, seasoned with salt, and beaten with 2 eggs until light.

7. Spread the crust smoothly over the scollop and dot with butter.

8. Cover with a deep dish to retain steam and bake at 350°F (175°C) for about 45 minutes.

9. Remove the cover a few minutes before serving.