Turkey and Stuffing Scallop

Directions

1. 1
   If not using leftovers, prepare stuffing.
2. 2
   Spread stuffing in a 9x13 baking dish.
3. 3
   Top with chopped turkey.
4. 4
   In a medium saucepan, melt butter.
5. 5
   Whisk in flour and cook for 1-2 minutes.
6. 6
   Add salt and pepper; stir well.
7. 7
   Gradually whisk in the chicken broth and cook, stirring until the mixture thickens.
8. 8
   In a separate bowl, lightly beat eggs.
9. 9
   Stir in a small amount of the hot mixture, to temper the eggs.
10. 10
    Return the egg/hot mixture to the saucepan.
11. 11
    Pour over the turkey and stuffing.
12. 12
    Bake in a 325 degree oven for 45-50 minutes or until a knife inserted halfway comes out clean.
13. 13
    (This takes me longer in our oven.)
14. 14
    Let stand for 5 minutes.
15. 15
    While the turkey/stuffing is standing, combine the soup, milk, sherry, sour cream and pimento in a small sauce pan and heat.
16. 16
    Cut the casserole into squares and serve with pimento sauce.
17. 17
    (I dont care for pimento, so I leave it out, but my grandma always used them.)