Title: Vincent Price's Turkey Casserole
Categories: K.kitchen, Poultry, Holiday
Yield: 6 Servings

3 tb Butter
1 c Lt. cream, scalded
1 1/2 tb Flour
1 c Chicken stock
3 Egg yolks, whipped
3 c Cooked turkey
1 c Sliced fresh mushrooms
3 tb Sherry
1 tb Onion juice
2 tb Butter
Salt to taste
Pepper to taste
Nutmeg to taste
Grated cheese to taste

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
1 1/2 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
on Dec 27, 1997