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Breaking Bread: Turkey Cordon Bleu Casserole

Dec 01, 2017 08:30AM ● Published by Elaine Marlowe

Breaking Bread: Turkey Cordon Bleu Casserole

A great way to use leftover Thanksgiving turkey!



1 egg

½ cup milk

2 lbs. skinless turkey breast, cut into chunks

1 cup plain dried bread crumbs

1 cup vegetable oil

8 oz. Swiss cheese, cubed

2 cups ham, cubed

1½ cups Veloute’ sauce (see recipe)



Preheat oven to 350˚F. Whisk egg and milk together, stir in turkey chunks. Drain and coat the meat with breadcrumbs. Heat oil in a large skillet to 375˚F. Fry the breaded turkey until brown on all sides. Remove and drain on paper towels. Place the turkey cubes into a glass baking dish. Add the Swiss cheese and ham. Pour the Veloute’ sauce over the casserole. Bake 30 minutes, until the crust is golden brown. Bon Appetit’.


Veloute’ Sauce



1½ cups chicken or turkey stock

2 Tbsp. unsalted butter

3 Tbsp. all-purpose flour

Salt & pepper to taste



Bring stock to a simmer in a large saucepan. Turn burner to low. In a separate saucepan, melt the butter over low heat and slowly add the flour. Stir for about two minutes. Whisk the simmering stock into the butter/flour mixture while turning the heat to medium. When the stock begins to simmer again, turn heat to low and cook until the sauce thickens. If a skin forms, just skim it away with your spoon. Cook until sauce reaches the desired consistency. Season with salt and pepper. Your Veloute’ is ready to pour over your casserole.

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