Scalloped Turkey Recipes

Steps:

• Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.

Steps:

• Preheat oven to 375.
• Spray a 13x9-inch baking dish with vegetable spray.
• Mix the soups, sour cream and milk.
• Arrange meat on bottom of dish and pour 1/2 of the soup mixture over.
• Sprinkle with peas or vegetables, then spread the stuffing over.
• Top with remaining soup mixture, and then the buttered bread crumbs.
• Bake for 40 to 45 minutes, or until golden brown and bubbly.
• You can omit the veggies and serve on the side or with a salad.
• This can also be made with beef and cream of mushroom soup instead of the chicken soup, and sliced, sauted mushrooms in between the meet and the stuffing.

Steps:

• Preheat oven to 350 degrees F.
• In a saucepan over medium heat, melt 1/2 cup butter, then stir in the flour, 1/2 tsp salt, and pepper and lower the temperature and cook over low until bubbly and golden.
• Gradually whisk in the broth and milk and simmer for 4 minutes while continuing to whisk, then taste and add more salt and pepper, if you like; set the sauce aside.
• In a large bowl, toss together the bread cubes, onion, garlic, celery, mushrooms, remaining 1/2 teaspoon salt, sage, and remaining 1/4 cup melted butter; toss well to coat.
• Add the chopped turkey meat and sauce and mix well.
• Pan spray a 2-quart casserole dish and pour dressing-chicken-sauce mixture into the dish, top with the grated Parmesan, cover, and bake at 350 degrees F for 45 minutes, then uncover and bake 10 to 15 more minutes until Parmesan is golden.

Steps:

• Make a layer of half the cooked noodles in the bottom of a deep 2 1/2-quart baking dish. Add the stuffing and turkey. Sauté the mushrooms and onion in butter and add to the dish with the parsley and sliced hard cooked eggs. Add turkey gravy and top with remaining noodles. Dot with butter and sprinkle with buttered crumbs. Cover and bake in a 350°F. oven for 25-30 minutes. Remove cover for last 10 minutes of cooking time. Serve with a crisp salad and drink chilled rosé wine.

Steps:

• In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens.

Steps:

• Preheat the oven to 400. Rub a 9 inch glass baking dish with garlic. Discard the garlic.
• Dividing evenly, make alternating layers of potatoes, turkey, ¼ cup of the Parmesan, the flour and salt and pepper.
• In a medium bowl, whisk together the broth and sour cream. Pour the mixture over the potatoes. Sprinkle the top with the remaining Parmesan.
• Cover with foil, and bake for 45 minutes. Uncover and bake for 15 minutes longer or until the potatoes are tender.