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| | Leftover Turkey Loaf
2 eggs
1/2 pound of bacon
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
Salt and pepper to taste
1 cup of diced cooked turkey
1/4 cup of leftover stuffing, crumbled
Watercress sprigs for garnish
Cover eggs with water. Bring to a boil and cook for 10 minutes. Cool in cold water; remove shells and slice eggs.
With back of knife, stretch bacon strips until doubled in length. Arrange bacon over bottom and sides of loaf pan. Reserve some bacon strips for top.
Preheat oven to 350ºF.
Melt butter in saucepan. Add flour and sauté over low heat, stirring for 2 to 3 minutes. Blend in milk. Bring to a boil, stirring constantly. Season with salt and pepper. Stir in turkey and stuffing.
Put half of turkey mixture into loaf pan. Place eggs on top, then cover with remaining turkey mixture. Press down firmly. Cover with reserved bacon slices. Cover pan with foil and place in larger pan filled with just enough water to come halfway up sides of loaf pan. Bake for 1 hour. Leave loaf in pan to cool, then refrigerate until well chilled. Turn loaf out onto serving plate and garnish with watercress. Serves 4 |
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