A turkey casserole recipe with rich white sauce and slivered almonds, along with peas and Parmesan bread crumb topping.
Ingredients:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon salt, or to taste
- pepper, to taste
- 2 tablespoons dry white wine or sherry, optional
- 2 egg yolks, beaten
- 2 cups turkey, cooked, diced
- 1 cup frozen English peas, thawed
- 1/4 cup slivered almonds
- 2 tablespoons chopped pimiento, optional
- 3 tablespoons bread crumbs
- 1 tablespoon butter
- 2 tablespoons Parmesan cheese, grated
Preparation:
In a 2-quart saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly. Gradually add
milk, stirring constantly, until sauce is thickened and smooth. Add
salt, pepper, and wine or sherry, if used. In a medium bowl, whisk egg
yolks together; add a little of the hot sauce to the yolks. Stirring
constantly, add the yolk mixture back into the hot sauce mixture. Stir in
turkey, peas, and half of the slivered almonds. Pour into a 2-quart baking
dish. Sprinkle with remaining almonds and crumbs; dot with butter and
sprinkle with cheese. Brown under the broiler until cheese is melted.
Serves 4.
Serves 4.
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