Turkey casserole with Creamy Mushroom Gravy
  • Cooking Time: 30 minutes
  • Servings: 6
  • Preparation Time: 20 - 30 minutes
  • 1 1/2 cup stuffing (Use leftover or make easy boxed stuffing)
  • 1 1/2 cups turkey, cubed
  • Vegetable oil
  • Topping:
  • 4 eggs, beaten
  • 1 cups turkey gravy, leftover or fresh-made
  • Mushroom Sauce:
  • 1 cup sliced mushrooms
  • 1 Tbsp butter
  • 10.5-oz can cream of mushroom soup
  • 1/2 cup sour cream
  • salt and pepper to taste
  • (optional) 1 Tbsp olives and pimentos
  1. Grease 1 quart casserole. Heat oven to 350 degrees. Spread a layer of stuffing in the bottom, followed by a layer of turkey. Press turkey into stuffing, so there is a thick layer the topping does not penetrate.
  2. Beat the eggs in a bowl, stir in the cold gravy. Note: if using freshly made gravy, quickly stir in only 1/2 cup at a time so eggs do not cook. Pour on top of turkey layer.
  3. Place covered casserole dish carefully in oven. Cook 30-40 minutes, until the middle is slightly jiggly but not wobbly. Serve warm with sauce.
  4. Make sauce while casserole cooks. Put mushrooms in heated pot and stir until liquid forms and evaporates. Add butter and stir until mushrooms brown. Add soup and sour cream. Stir until combined. Add desired salt and pepper. Heat slowly and simmer on low heat until casserole is ready. Add pimentos and olives before serving, if desired.
The souffle type egg topping is what makes this dish a Carol Brooks original. Fancy leftovers were Mom's specialty. Dad (JW) used to say he looked in the larder and saw nothing, from which Mom created a marvelous meal. Thanks for the creativity, Mom!