This dish will make good use of leftover turkey and is one of the dishes served at Firestone Farm following its Thanksgiving dinner, 2011. The recipe is from the book Buckeye Cookery and Practical Housekeeping, 1880, p. 303.

Escalloped Turkey

Moisten bread-crumbs with a little milk, butter a pan and put in it a layer of crumbs, then a layer of chopped (not fine) cold turkey seasoned with salt and pepper, then a layer of crumbs, and so on until pan is full.  If any dressing or gravy has been left add it.  Make a thickening of one or two eggs, half a cup of milk, and quarter cup butter and bread-crumbs; season and spread it over the top; cover with a pan, bake half an hour and then let it brown.

Find more historic recipes at The Henry Ford’s historic food bank.