Turkey and Stuffing Scallop

My grandma used to make this casserole every year after Thanksgiving. It's a great dish to make with some of the leftovers. I love it and this is comfort food!



3 1/2 cups prepared stuffing, herb is good, but use whatever is leftover
3 cups cooked turkey, cut into pieces
1/2 cup butter
1/2 cup flour
1/4 tsp salt
dash of pepper
4 cups chicken broth
6 eggs, lightly beaten
1 can cream of mushroom soup
3 tbsp milk
3 tbsp dry sherry
1 cup sour cream
1 small jar pimento, drained and chopped

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