Prepare 1½ c béchamel sauce:
Combine and cook over gentle heat until thickened:
1½ T butter
scanty ¼ of an onion, finely minced and sautéed to a bit of color
3 T flour
¾ c milk
¾ c turkey stock
When thickened, add gently, stirring constantly, to:
2 egg yolks
Return to pan, add:
¼ c Parmesan cheese, grated
¼ tsp nutmeg, grated
salt & pepper
Cook gently a few minutes to melt cheese.
In a greased shallow baking dish spread:
½ inch layer of turkey stuffing
2 c coarsely chopped cooked turkey
2 T butter
Cover with foil and bake at 375° for 10 min.
Beat to stiff peaks:
2 egg whites
Fold into béchamel sauce and spoon this mixture over the turkey.
Bake uncovered at 375° for 25 min.
Serves 4 or 5. Gourmet 11/74