Scalloped Turkey

I hope everyone had a wonderful, disaster-free Thanksgiving! Our turkey turned out awesome (Alton Brown’s roasted turkey recipe never fails), I only burnt myself once, and my only mishap involved over-cooked roux, which I managed to recover from with minimal cursing. And now that it’s all over, it’s time to pretend pants still fit, ponder gifts for the upcoming holidays, and face off with a seemingly-endless amount of leftovers every time we open the fridge.

This year, I was extra-psyched for leftovers, because I knew exactly what I was going to do with them: make pot pie! I made one last year. It ruled. I was ready for more. But then my mother came bearing gifts from my grandmother and great aunt. Vintage Pyrex. An old dough cutter with a cast iron handle. And an unassuming book that has become my new obsession.

This is the cookbook my grandma received when she married my grandfather. It’s called The New Hood Cookbook. © 1941. I did a little bit of googling, and was able to find one other copy on Etsy, but that’s it. (I’m glad I now know what the cover looks like, since this one is covered in contact paper. According to my mother, my grandma covered everything in wood grain contact paper . . . even wood.) I’ve mentioned my obsession with old things before, and for me, this is about as cool as it gets. Not only is it a window into the past (complete with instructions on proper table setting and party hosting), but it’s also filled with additional newspaper clippings and handwritten recipes added by my grandma.

So yeah, I pretty much read this thing cover to cover on Friday. And I found about 1001 recipes that I want to make ASAP, including a recipe for Scalloped Turkey. If you want to throw all of your leftovers together in a pan without dealing with pie crust, this recipe is for you. It basically just involves layering breadcrumbs, turkey, and whatever else you’ve got kicking around, topping it with a little buttery-eggy-breadcrumb mixture, and tossing it in the oven. Super easy. Super tasty.

Scalloped Turkey

(adapted from The New Hood Cookbook)

Note: I am not including measurements for the filling, as that really depends on the leftovers you have and how much you’d like to make.


  • breadcrumbs (I used panko)
  • turkey, shredded
  • stuffing
  • butter, cut into small pieces for dotting the filling
  • gravy
  • milk


  • 2 tbsp milk
  • 2 eggs
  • 1 tbsp butter, melted
  • breadcrumbs (enough to form a paste—I used about 5 fistfuls)

Preheat the oven to 400°. Butter a pan, then cover the bottom with breadcrumbs and moisten with a little milk. Add a layer of turkey, some stuffing, and dot with butter. Repeat until you’ve filled the pan, then top with gravy.

Combine the melted butter, eggs, and milk. Add breadcrumbs and mix until a paste forms. Spread over top of the filling and dot with butter.

Bake for about 45 minutes, or until the top begins to brown. Let cool for about 10 minutes, then serve!


  1. says

    Very pretty pictures and looks like an amazing dinner. I love old cookbooks like this that have some family and historical connection. I have a recipe almost identical to this one listed in my copy of the White House Cookbook, published in 1896. This is a recipe with roots!

    • says

      Thank you, Renee! Oooo, a cookbook from 1896—so cool. I am so enchanted by all of these old recipes, and I love that your cookbook has a similar one! :)

      • says

        I will have to check but I believe the Apicius cookbook also has a recipe like this one. Not with turkey, but the concept works for almost any meat. As I recall, the particular recipe was a lobster dish layered with bacon and bread crumbs. Now mind you, I am not sure if their bacon was comparable to ours … but I would bet this construction goes way way back. ; )

        • says

          Lobster . . . Bacon . . . I’m seriously drooling! So classic—baking whatever’s on hand up with a bunch of stale, crushed bread. I’d love to live in the household that just happens to have leftover bacon and lobster!

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