Ingredients
1 cup butter
34 cup all-purpose flour
2 eggs (beaten)
6 cups milk
1 cup grated parmesan cheese
14 cup heavy whipping cream
salt & pepper
16 slices white bread (toasted)
16 slices turkey
paprika
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In a large saucepan melt butter. Add flour stirring to make a roux. Cook 2 to 3 minutes. Thorougly beat eggs, beat in the milk. While stirring, slowly add the milk/egg to the butter mixture. Stir in 3/4 cup Parmesean cheese. Cook until mixture thickens but does not boil. This will take about 30 to 40 minutes. Mixture should heavily coat spoon. Remove from heat. Fold in whipping cream and add salt and pepper to taste. Trim crust from bread. Toast in a regular toaster. Line the bottom of a 9x13 casserole pan and a 8x8 casserole pan. Usually 6 slices for the 9x13 and 4 slices for the 8x8. Top with slices of turkey. Cover with the sauce, dividing the sauce between the 2 dishes. If using one large casserole dish the spread all of the sauce over the turkey. Sprinkle with the remaining Parmesean cheese and paprika. Place in pre-heated 350 degree oven for 15 minutes or until golden brown. While casserole is baking fry and crumble bacon or use pre cooked bacon bits. Toast remaining slices of bread. Cut in half diagonally. After removing the casserole from the oven placed toasted bread around the outer edge "point side up". Garnish with the bacon bits and diced tomatoes and sprinkle with chopped parsley. Serve while hot. Serves 8.
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Shallow braiser — sear on stovetop, finish in oven
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Shallow braiser — sear on stovetop, finish in oven