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Turkey Scallop
from the kitchen of Sharmagne Leland-St. John *

Leftover turkey (finely chopped)
Bread crumbs
Butter (separated)
Milk (separated)
Stuffing
Salt and pepper to taste
Gravy
Hot water
2 eggs
2 tablespoons milk
1 tablespoon melted butter
Cracker crumbs

Pick the meat from the bones of the cold turkey and
chop it. Put a layer of bread crumbs on the bottom
of a buttered glass baking dish and moisten them
with a little milk. Lay on a layer of turkey and stuffing.
Cut small pieces of butter over the top; sprinkle with
pepper and salt, then another layer of bread crumbs.
Continue until the dish is almost full. Add a little hot
water to the gravy and pour over the layers of turkey
and bread crumbs. In a small bowl, beat the eggs
lightly, add the two tablespoons of milk, one
tablespoon of melted butter, a pinch of salt and
enough cracker crumbs as will make it thick enough
to be spreadable with a knife. Once you have spread
the cracker mixture on top, put bits of butter over it and
cover with a plate. Bake for 45 minutes in a 350 degree
oven. Ten minutes before serving, remove the plate and
let brown.

NOTE: If you are using saltine crackers do not add salt
to the cracker topping.

*This is a variation of a recipe I learned from my grand-
mother Josephine's older sister, my great-aunt Mary
Wickersham, both were grand-daughters of Que Que Tas,
hereditary Chief of the San Poil band of indigenous
peoples, who were removed from their ancestral home
lands and hunting grounds and basically imprisoned
on the Colville Reservation in Nespelem, WA. Their
children and grand-children were "stolen" from them
and sent east to Carlisle Indian Industrial School in
Carlisle, Pennsylvania and to Chemawa Indian School
way down in Salem Oregon, where they never knew
a mother's love or had a home cooked meal. My
Uncle Johnny died from tuberculosis he contracted
down there.



 

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