Scalloped Turkey

The earliest scalloped dishes featured poultry, meat or vegetables baked with bread or cracker crumbs. Later, bread cubes and stuffing mix became popular.

Ingredients

• 2 tablespoons butter or margarine, melted
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 3 cups home-style white or whole-wheat bread cubes
• 1 1/2 cups lower-sodium chicken broth
• 2 tablespoons all-purpose flour

• 1 teaspoon dried marjoram leaves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 large eggs, lightly beaten
• 2 cups chopped cooked turkey breast or chicken breast
• 1 jar (2 1/2 ounces) sliced mushrooms, drained

How to make it  55 minutes



• 1

  Preheat the oven to 375°F. In a small bowl, combine melted butter, onion powder, garlic powder, poultry seasoning and 1/4 teaspoon pepper. In a large bowl, toss the bread cubes with the butter mixture. Spread the mixture in a large shallow baking pan. Bake for 10 minutes or until the bread cubes are toasted, stirring often. Reduce the oven temperature to 325°F.
• 2

  Meanwhile, in a medium-size saucepan, whisk together the broth, flour, marjoram, salt and 1/8 teaspoon pepper. Cook over moderate heat, whisking constantly, until mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. In a small bowl, slowly stir about 1/2 cup of the chicken broth mixture into the eggs, then return this mixture to the saucepan. Cook, whisking constantly, for 2 minutes or until mixture is thickened (do not boil).
• 3

  Spread half of the bread cubes in a lightly greased 8 x 8 x 2-inch baking dish. Top with the turkey and mushrooms, then with the remaining bread cubes. Pour chicken broth mixture over all. Bake covered for 25 minutes. Uncover and bake for 5 minutes more or until a knife inserted near center comes out clean.