Skip to main content

Cabarrus Magazine

Breaking Bread: Turkey Cordon Bleu Casserole

Dec 01, 2017 08:30AM ● 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.

Like what you're reading? Subscribe to Cabarrus Magazine's free newsletter to catch every headline