Scalloped Turkey
11-26-2009, 05:31 PM
#1
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Join Date: Mar 2009
Location: Salem Iowa
Posts: 15,666
You will need:
Turkey or chicken probably about 1-2 cups of cubed turkey
Turkey or chicken broth about 3-4 cups of broth.
You can use canned but if you can use homemade it is so much better tasting!
If you don't have any turkey broth -I take a whole chicken and or chicken backs that I save when I cut my own chickens and boil it for several hours. It is so much more rich than the canned variety.
1 loaf of white bread
You can use any kind of bread you like this is my favorite for flavor
We have done it with wheat and with sweet breads and I don't care for it as much.
1 c chopped celery
1 med to large onion chopped
1 egg
Sage to taste. I have heard you need to be cautious but I like alot of sage in mine. I probably use about 2 heaping tablespoons or so
Salt and pepper to taste.
Crumble the whole loaf of bread into a large bowl - My mom lets it set overnight to dry out.
Mix the spices in before you dry the bread. Drying it is not necessary but adds a bit of flavor by letting it sit. I don't usually dry mine.
Place bread and spices in a large somewhat deep casserole pan. Add the onions and celery. Add the turkey or chicken now. Add an egg to the middle and mix it all together. Pour the broth over the mixture. You want enough to just moisten the bread well. You don't want it to be swimming as it will take forever for it to bake down and will be soupy after baking for an hour.
Bake at 350 degrees for one hour. If it is a little soupy bake a little longer til it looks moist (still a bit wet) but not soupy. It will set up a bit after it cools a little like pudding does.
Turkey or chicken probably about 1-2 cups of cubed turkey
Turkey or chicken broth about 3-4 cups of broth.
You can use canned but if you can use homemade it is so much better tasting!
If you don't have any turkey broth -I take a whole chicken and or chicken backs that I save when I cut my own chickens and boil it for several hours. It is so much more rich than the canned variety.
1 loaf of white bread
You can use any kind of bread you like this is my favorite for flavor
We have done it with wheat and with sweet breads and I don't care for it as much.
1 c chopped celery
1 med to large onion chopped
1 egg
Sage to taste. I have heard you need to be cautious but I like alot of sage in mine. I probably use about 2 heaping tablespoons or so
Salt and pepper to taste.
Crumble the whole loaf of bread into a large bowl - My mom lets it set overnight to dry out.
Mix the spices in before you dry the bread. Drying it is not necessary but adds a bit of flavor by letting it sit. I don't usually dry mine.
Place bread and spices in a large somewhat deep casserole pan. Add the onions and celery. Add the turkey or chicken now. Add an egg to the middle and mix it all together. Pour the broth over the mixture. You want enough to just moisten the bread well. You don't want it to be swimming as it will take forever for it to bake down and will be soupy after baking for an hour.
Bake at 350 degrees for one hour. If it is a little soupy bake a little longer til it looks moist (still a bit wet) but not soupy. It will set up a bit after it cools a little like pudding does.
11-26-2009, 10:00 PM
#2
Super Member
Join Date: Mar 2009
Location: Crossville, Alabama
Posts: 3,382
Thanks. This sounds like our cornbread dressing without the cornbread. I put bread that I keep if it starts to get dried out in the freezer for dressing. It also works good for bread crumbs, if you make your own.
12-06-2009, 04:31 PM
#7
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Join Date: Mar 2009
Location: Salem Iowa
Posts: 15,666
I'm glad you liked it Amma! I freeze individual portions and have it off and on most of the time. It has a more rich flavor with turkey broth than chicken but either works.
After my kids left home I had a hard time cutting down on how much I made so I would make a big casserole pan full and that's when I learned to put individuals in ziplocks for the freezer. I have learned to make smaller dishes of it but I like to have it on hand so usually make a large pan of it.
This is my favorite dressing. My mom always made it for big dinners.
After my kids left home I had a hard time cutting down on how much I made so I would make a big casserole pan full and that's when I learned to put individuals in ziplocks for the freezer. I have learned to make smaller dishes of it but I like to have it on hand so usually make a large pan of it.
This is my favorite dressing. My mom always made it for big dinners.
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