Baked turkey-ham hash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 3½ | tablespoon | Flour |
| 2 | cups | Milk |
| ½ | cup | Chicken broth |
| Or turkey broth | ||
| 2 | cups | Cooked turkey; diced |
| 1 | cup | Country ham; diced |
| ¼ | cup | Fresh bread crumbs |
| ¼ | cup | Cheddar cheese; crumbled |
| 1 | cup | Mozzarella cheese; shredded |
| 2 | tablespoons | Madeira |
| 4 | Eggs | |
Directions
Recipe by: The LL Bean Book of "New" New England Cookery Melt the butter in a saucepan, stir in the flour, and cook 2 minutes over low heat. Remove from the heat and stir in the milk and the broth; return to heat and stir the mixture until it is thick and smooth. In a greased casserole, put the turkey and ham, evenly distributed, then pour in half the sauce; keep the remainder hot. Top the contents of the casserole with bread crumbs and the cheeses. Bake in a preheated 350F oven until a crusty, lightly brown surface develops, about 25 minutes. Make 4 indentations on the surface and carefully break an egg into each, cover them with the remaining hot sauce, and return to the oven for about 18 minutes, until the eggs have set. Typed by Diana Rattray