Turkey and Stuffing Scallop

• 3- 1/2 cups Stuffing, Prepared Or Leftovers
• 3 cups Turkey, Cooked And Cut Up
• 1/2 cups Butter
• 1/2 cups Flour
• 1/4 teaspoons Salt
• 1 dash Pepper
• 4 cups Chicken Broth
• 6 whole Eggs, Lightly Beaten
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 3 Tablespoons Milk
• 3 Tablespoons Dry Sherry Wine (+/-)
• 1 cup Sour Cream
• 1 jar (4 Oz. Jar) Chopped Pimento

1. If not using leftovers, prepare stuffing.
2. Spread stuffing in a 9x13 baking dish.
3. Top with chopped turkey.
4. In a medium saucepan, melt butter.
5. Whisk in flour and cook for 1-2 minutes.
6. Add salt and pepper; stir well.
7. Gradually whisk in the chicken broth and cook, stirring until the mixture thickens.
8. In a separate bowl, lightly beat eggs.
9. Stir in a small amount of the hot mixture, to temper the eggs.
10. Return the egg/hot mixture to the saucepan.
11. Pour over the turkey and stuffing.
12. Bake in a 325 degree oven for 45-50 minutes or until a knife inserted halfway comes out clean.
13. (This takes me longer in our oven.)
14. Let stand for 5 minutes.
15. While the turkey/stuffing is standing, combine the soup, milk, sherry, sour cream and pimento in a small sauce pan and heat.
16. Cut the casserole into squares and serve with pimento sauce.
17. (I dont care for pimento, so I leave it out, but my grandma always used them.)

stuffing, turkey, butter, flour, salt, pepper, chicken broth, eggs, cream of mushroom soup, milk, sherry wine, sour cream, pimento

Taken from tastykitchen.com/recipes/main-courses/turkey-and-stuffing-scallop/ (may not work)