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Day-After Scalloped Turkey: A Culinary Hug

The aroma of sage and toasted bread always transports me back to my grandmother’s kitchen. Every Thanksgiving, after the grand feast, she would gather the leftover turkey, the slightly softened stuffing, and a medley of vegetables. The next day, the air would fill with the comforting scent of this Day-After Scalloped Turkey. It wasn’t just about using leftovers; it was about transforming the familiar into something new and equally heartwarming, a continuation of the holiday spirit. She always served it with a dollop of cranberry sauce, a tradition I happily carry on.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 4-6
Yield: One 2-quart casserole
Dietary Type: Not specified (contains dairy)

Ingredients

3 cups cooked turkey or cooked chicken meat, chopped
¾ cup butter, divided
½ cup flour
1 teaspoon salt, divided
⅛ teaspoon fresh ground black pepper
2 ¼ cups chicken broth
1 cup whole milk or 1 cup 2% low-fat milk
2 cups toasted bread cubes
1 cup chopped yellow onion
1 teaspoon roasted minced garlic
¾ cup chopped celery
1 cup chopped mushrooms or (4 ounce) can mushrooms, chopped
¾ teaspoon ground sage
¼ cup grated Parmesan cheese

Equipment Needed

Saucepan
Large bowl
2-quart casserole dish
Whisk

Instructions

Preheat your oven to 350 degrees F (175 degrees C). This ensures even cooking throughout the casserole.
In a saucepan over medium heat, melt ½ cup of the butter. Once melted, stir in the flour, ½ teaspoon of the salt, and the black pepper. Reduce the heat to low and cook, stirring constantly, until the mixture is bubbly and golden. This creates a roux, which will thicken your sauce beautifully.
Gradually whisk in the chicken broth and milk. Continue to whisk constantly to prevent lumps from forming. Simmer the mixture for 4 minutes, continuing to whisk, until the sauce has thickened slightly. Taste the sauce and add more salt and pepper, if desired. Set the sauce aside.
In a large bowl, combine the toasted bread cubes, chopped onion, roasted minced garlic, chopped celery, mushrooms, the remaining ½ teaspoon salt, and ground sage. Melt the remaining ¼ cup butter and pour it over the bread cube mixture. Toss well to coat all ingredients evenly. This ensures that the bread cubes are flavorful and don’t dry out during baking.
Add the chopped turkey meat to the bowl with the bread cube mixture. Pour the prepared sauce over the turkey and bread cubes. Mix well to combine everything thoroughly. The sauce should coat all the ingredients evenly.
Spray a 2-quart casserole dish with non-stick cooking spray. This prevents the casserole from sticking to the dish and makes serving easier. Pour the turkey-bread cube-sauce mixture into the prepared casserole dish.
Sprinkle the grated Parmesan cheese evenly over the top of the casserole. Cover the casserole dish with a lid or aluminum foil.
Bake at 350 degrees F (175 degrees C) for 45 minutes. This allows the casserole to heat through and the flavors to meld together.
Uncover the casserole and bake for an additional 10 to 15 minutes, or until the Parmesan cheese is golden brown and the casserole is bubbly. This final step adds a delicious, cheesy crust.
Remove from oven and let stand 5 minutes before serving. This will allow the casserole to set up a bit making it easier to serve.

Expert Tips & Tricks

Toast those bread cubes! Day-old bread, cubed and toasted in a low oven until crisp, provides the best texture. Don’t skip this step!
If you don’t have roasted garlic, a pinch of garlic powder will work in a pinch.
For a richer sauce, use heavy cream instead of milk.
To prevent the bread cubes from becoming soggy, don’t add the sauce until you’re ready to bake the casserole.
For a crispy topping, add a layer of crushed crackers or potato chips along with the Parmesan cheese.
You can easily make this dish ahead of time. Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Add an extra 15 minutes to the baking time if baking from cold.

Serving & Storage Suggestions

Serve the Day-After Scalloped Turkey hot, directly from the casserole dish. A dollop of cranberry sauce or a side of green beans makes a wonderful accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or bake the entire casserole in a preheated oven at 350 degrees F (175 degrees C) until heated through.

For longer storage, the casserole can be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	695 kcal	N/A
Calories from Fat	406 g	58%
Total Fat	45.1 g	69%
Saturated Fat	26.2 g	131%
Cholesterol	182.9 mg	60%
Sodium	1585.7 mg	66%
Total Carbohydrate	29.6 g	9%
Dietary Fiber	1.9 g	7%
Sugars	6.7 g	N/A
Protein	42 g	84%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

Gluten-Free: Use gluten-free bread cubes and a gluten-free flour blend to make the sauce.
Vegetarian: Substitute cooked lentils or chickpeas for the turkey. Add extra vegetables like carrots, peas, or corn.
Dairy-Free: Use a plant-based butter substitute and plant-based milk, such as almond or soy milk. Omit the Parmesan cheese or use a dairy-free Parmesan alternative.
Spicy: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Herbaceous: Substitute fresh herbs like thyme or rosemary for the ground sage.
Cheesy: Add your favorite cheeses or a blend of cheeses to create a customized flavor profile. Cheddar, Gruyere, and Monterey Jack are all great options.
Savory: Use different types of mushrooms such as shiitake or cremini for a deeper, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use stuffing instead of bread cubes?
A: Absolutely! Using leftover stuffing is a great way to add even more flavor and texture to the casserole. Just break it up into smaller pieces before adding it to the mixture.

Q: Can I make this ahead and freeze it?
A: Yes, this casserole freezes well. Assemble it completely, but don’t bake it. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator before baking, and add about 15 minutes to the baking time.

Q: What if I don’t have roasted minced garlic?
A: If you don’t have roasted minced garlic on hand, you can substitute 1/2 teaspoon of garlic powder or use regular minced garlic sautéed in a bit of butter until softened.

Q: Can I use different vegetables?
A: Of course! Feel free to customize the vegetables to your liking. Carrots, peas, green beans, and corn are all great additions.

Q: How do I prevent the bread cubes from getting soggy?
A: Toasting the bread cubes before adding them to the casserole is crucial. Also, don’t add the sauce until you’re ready to bake the casserole, and avoid overmixing.

Final Thoughts

This Day-After Scalloped Turkey is more than just a recipe; it’s a culinary hug, a warm embrace of flavors and memories. It’s a reminder that even the simplest ingredients, when combined with love and care, can create something truly special. I encourage you to try this recipe and make it your own. Experiment with different variations, add your personal touch, and share your creations with loved ones. Don’t hesitate to leave a comment and let me know how it turns out! Pair it with a crisp white wine or a glass of sparkling cider for the ultimate comfort food experience.

Day-after Scalloped Turkey Recipe