COOKING FOR 1968 Turkey Casserole
(By
CELIA TIMMS
Turkey and ham (or bacon) casserole is another form of serving left-over turkey in un appetising way and just the sort of dish that is welcomed after the feasting of Christmas Day. This recipe serves four. You will need:— ilb cooked turkey -jib cooked hanf lib boiled potatoes 2 onions 2 large cooking apples i pint bouillon stock loz breadcrumbs 2oz butter Pinch of nutmeg Pepper and salt Method.—Mince turkey and ham together and slice pota-
toes. Cut onions thinly and' peel and slice apples. Place' a layer of potatoes in bottom] of greased casserole then a| layer of meat, onion and' apple. Alternate these layers and] finish with a potato layer, i Season the stock with pepper, salt and nutmeg and pour over dish. Sprinkle with dry breadcrumbs, dot with butter and bake at 350 for about an hour.
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Bibliographic details
Press, Volume CVIII, Issue 31862, 14 December 1968, Page 3
Word Count
148COOKING FOR 1968 Turkey Casserole Press, Volume CVIII, Issue 31862, 14 December 1968, Page 3
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