Scalloped Potato and Turkey Casserole

Prep Time: 1 Hour
Yields: 4 Servings

Use up all of your holiday leftovers by making this wonderful casserole. Your family won’t even realize they are eating turkey again.


  • 3 cups cooked potatoes, peeled and sliced
  • 1 pound leftover turkey, cubed
  • 5 tbsps butter
  • 1½ cups thinly sliced onions
  • ½ cup diced celery
  • ½ cup diced bell peppers
  • ½ cup sliced green onions
  • ¼ cup chopped parsley
  • 2 tbsps minced garlic
  • 2 eggs
  • 2 tbsps flour
  • 1¾ cups half-and-half or milk
  • salt and cracked black pepper to taste
  • parsley for garnish
  • Parmesan cheese for garnish

In a large skillet, over medium-high heat, melt 4 tablespoons butter. Add onions, celery, bell peppers, green onions, parsley and garlic. Cook 3–5 minutes or until vegetables are wilted. Add potatoes and cook approximately 10 minutes. Preheat oven to 425°F. With remaining 1 tablespoon of butter, grease a 2-quart casserole dish. Place half of sliced potatoes and all of vegetable mixture in bottom of casserole. Top with turkey and add remaining potatoes. In a large bowl, whisk together eggs, flour, half-and-half, salt and pepper. Pour egg mixture over potato layers. Place casserole dish into a larger baking pan. Pour hot water into baking pan to a depth of 1 inch of casserole dish. Bake 30–35 minutes or until browned and custard is set. Garnish with parsley and cheese.

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