This first recipe that I thought that I would love to share when Carlee started her blog in January was this recipe. We have been trying to share family favorite recipes both new and old. The ones that are important to me are the ones that have a special memory attached to them. We have made hamburger surprises, homemade noodles, lasagna, Cavanaugh's noodles and now this. All of these recipes are very dear to me. It's been a lot of fun remaking them and sharing them on the blog.
THE Turkey Casserole
Makes 3 9x13" pans, serves 50
25 pound turkey, cooked and cut into bite sized pieces
1 pound Uncle Ben's rice
6 ounce diced pimentos
1 cup chopped celery
1 1/2 tsp salt
1 tsp pepper
2 quarts chicken broth
1 quart milk
8 eggs, beaten
1 pound loaf of bread, cut into small cubes
For the gravy;
2 quarts chicken broth (it's even better if you use some pan drippings as part of this)
1/2 cup cornstarch
2 cans of mushrooms
Kitchen boquet to flavor, or use 1 tsp sage, onion powder and thyme. I used a little less sage than suggested because some people in my family don't like the flavor it adds.
- Preheat oven to 350 F.
- Mix all ingredients together and divide among 3 greased 9x13" pans.
- Bake for about an hour.
- Cut into squares and serve with the gravy on top.
- To make the gravy, mix the broth and starch together so you don't get lumps. Pour into a saucepan along with the mushrooms and seasonings. Cook, stirring often until it is the consistency of gravy.