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

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