Vincent price's turkey casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | cup | Lt. cream, scalded |
| 1½ | tablespoon | Flour |
| 1 | cup | Chicken stock |
| 3 | Egg yolks, whipped | |
| 3 | cups | Cooked turkey |
| 1 | cup | Sliced fresh mushrooms |
| 3 | tablespoons | Sherry |
| 1 | tablespoon | Onion juice |
| 2 | tablespoons | Butter |
| Salt to taste | ||
| Pepper to taste | ||
| Nutmeg to taste | ||
| Grated cheese to taste | ||
Directions
Melt 3 tbsp. butter in a large saucepan. Stir in flour when bubbling. Add chicken stock and sherry and cook for 3 minutes. Season and bring to a boil. Add scalded cream, mushrooms, egg yolks, onion juice and turkey {stirring in each ingredient as added). Divide into 6 heated miniature casserole dishes if you have them or otherwise it will have to be put in a 1½ quart casserole dish. Sprinkle with bread crumbs, grated cheese and dot with butter. Brown at 350 degrees for 15 to 20 minutes.
Submitted by: Lindy Williams date: 29 November 1996 Lindy said: This recipe is from Vincent Price who was a great cook and owned a outstanding restaurant for awhile in addition to his acting career.
He published two leather bound cookbooks that we received as a gift and the following is from one of the volumes. I can't think of a better way to utilize leftover turkey...
Thanks Lindy for this wonderful submission to The Kountry Kitchen. I only have one of the volumes from this wonderful actor and gourmet cook. Now that I know there were two... I'll be looking! Kountry Cook Posted to recipelu-digest Volume 01 Number 405 by molony <molony@...> on Dec 27, 1997