Scalloped Turkey Recipe

17-year-old Helena Muffly wrote exactly 100 years ago today: 

Thursday, December 26, 1912:  Took a rest today. Expected to have a sad night of it last night, but contrary to my expectations I didn’t. We’re trying to get away with yesterday’s left-overs.

Her middle-aged granddaughter’s comments 100 years later:

Some things haven’t changed much across the years. December 26 is a relaxing day (if you don’t do the Christmas sales and return things).

Sounds like Christmas left-overs weren’t Grandma’s favorite food. Scalloped Turkey is an old way of using some of the left-overs.

Scalloped Turkey

Stuffing and Turkey Mixture

Approximately 6 cups stuffing

Approximately 4 cups turkey, coarsely chopped

Use approximately 3 1/2 cups Gravy or make Turkey White Sauce

2 heaping tablespoons flour

1 stick butter

salt and pepper to taste

2 cups milk

1 cup turkey meat stock

Use left-over stuffing or make more stuffing as you would to fill a fowl, and put alternate layers of coarsely chopped turkey and stuffing in a large baking dish.

Use left-over gravy or make some using these directions. To make white sauce, melt butter in skillet. Stir in flour, salt and pepper. Gradually add milk and meat stock while stirring constantly. Heat until sauce thickens.

Pour gravy/white sauce over each layer of turkey and top with a final layer of stuffing. Bake 1/2 hour at 350 degrees.

Yield:  6 – 8 servings

I apologize for not having a photo of the Scalloped Turkey. I’ve made this recipe many times and it always turns out fine, but in the hustle and bustle of my own life, I didn’t get it made in time to get a photo for this post.

I’m doing no work today, and am putting my feet up and relaxing. Hope you can do the same.