A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Pick the meat from the bones of cold turkey and chop it fine
Put a layer of bread crumbs on the bottom of a buttered dish
Moisten them with a little milk
Put in a layer of turkey with some of the filling, and cut small pieces of butter over the top
Sprinkle with pepper and salt
Add another layer of bread crumbs, and so on until the dish is nearly full
Add a little hot water to the gravy left from the turkey and pour over it
Take two eggs, two tablespoonfuls of milk, one of melted butter, a little salt and cracker
Modern guidance to help you succeed with this vintage recipe
This layered casserole uses the moisture-absorbing properties of bread crumbs to prevent a watery dish while creating structure. The egg-milk mixture (a basic custard) binds the layers together and adds richness. Reheating leftover turkey in liquid gravy keeps the meat moist through steam penetration, while butter distributed throughout adds fat that carries flavor compounds and creates a richer mouthfeel.
The casserole can be assembled completely up to 24 hours ahead (without baking), covered tightly with plastic wrap, and refrigerated. Add 10-15 minutes to the baking time if starting from cold. The turkey can be picked and chopped up to 2 days ahead and stored in an airtight container in the refrigerator.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave at 50% power for 2-3 minutes, or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through. The texture will soften upon reheating as the bread crumbs continue to absorb moisture.
AI-generated tips from Chef Cecil's culinary database
The casserole can be assembled completely up to 24 hours ahead (without baking), covered tightly with plastic wrap, and refrigerated. Add 10-15 minutes to the baking time if starting from cold. The turkey can be picked and chopped up to 2 days ahead and stored in an airtight container in the refrigerator.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave at 50% power for 2-3 minutes, or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through. The texture will soften upon reheating as the bread crumbs continue to absorb moisture.
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