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Eclectic Homeschool Online Cookbook
 Cookbook Home | Course: Main Dish | Category: Poultry

Turkey Casserole

3 quarts cooked turkey meat
2 quarts fresh mushrooms, washed, drained and quartered
4 Tbsp. minced green onions
2 Tbsp. lemon juice
2 quarts turkey stock, strained and degreased, heated in a saucepan
1 1/2 quarts slice onions
1 1/2 sticks butter
1/2 cup flour
3 egg yolks mixed with 1 cup heavy cream
3 cups grated cheese ( Choose from Swiss, Paremsan, mild Cheddar, or a mixture of these or any of your favorite milder cheeses.)

Place turkey in large bowl and season with salt and pepper to taste. In a large saucepan combine mushrooms, green onions, lemon juice and one cup of the turkey stock. Cover and bring to a boil. Simmer for 3 minutes stirring once or twice. Drain this mixture, reserving the liquid. toss with a little more salt and pepper and add to the turkey in the bowl. Place the reserved liquid back back into the saucepan and add the onions, a little salt and pepper, and 4 tablespoons of the butter. Cover and cook slowly until the onions are very tender. This should take around twenty minutes. Drain the onions, reserving the liquid again. Add onions to the turkey and mushrooms.

Make the Sauce: Melt 1 stick of butter in a heavy saucepan on moderate heat. Blend in the flour stirring until smooth and continue to stir until the mixture becomes buttery yellow color. Remove from heat and cool until it stops bubbling. Add 4 cups of turkey stock gradually beating with a whisk until thoroughly mixed. Add the remaining reserved cooking liquid. Cook at medium high heat, stirring. Simmer until it makes a thick sauce. Use extra turkey stock if needed to thin the mixture. Cook five minutes. Remove from heat.

Add 2 cups of the sauce mixture to the egg yolk and cream mixture. You will want to add the hot mixture to the egg and cream mixture slowly constantly beating with a whisk. When you've throughly mixed the the 2 cups of sauce in, add the new mixture to your remaining sauce mixture. Bring it back to a simmer and cook for 2 to 3 minutes more, stirring the while. Remove from heat and season with salt, pepper, and lemon juice as desired.

Fold together the turkey mixture, 2/3 of the grated cheeses, and 2/3 of the sauce. Bake in a buttered 5 to 6-quart baking dish. Spread the additional sauce and cheese over the top. Bake at 375 degrees until bubbling hot and nicely browned.

The mushrooms may be left out for those who don't like mushrooms.

Servings: 16

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