IN THE SOUTH, A “COMPANY CASSEROLE” ALWAYS
implies a dish that will serve at least a dozen guests, and none of these elaborate preparations is more popular than a crusty one featuring ham and chicken or turkey. This makes an ideal buffet casserole, it’s basically a cinch to prepare, and, frankly, I know of no better way to use up leftover turkey and ham during and after the Thanksgiving and Christmas holidays. Southern cooks might easily substitute grated sharp cheddar or Parmesan cheese for the Swiss, but if you do opt for Swiss, make the effort to use genuine Emmenthaler and not that underaged, bland domestic
stuff. Any leftover casserole, by the way, freezes beautifully in an airtight container.

Makes at least 12 servings

INGREDIENTS

• 6 tablespoons (3⁄4 stick) butter
• 1 cup finely chopped onions
• 6 tablespoons all-purpose flour
• 1 teaspoon salt
• 1⁄2 teaspoon freshly ground black pepper
• 21⁄2 cups milk
• 1⁄2 pound fresh mushrooms, sliced
• 5 tablespoons dry sherry
• 5 cups chopped cooked turkey breast
• 2 cups chopped cooked ham
• Two 5-ounce cans water chestnuts, drained and sliced
• 1 cup shredded Swiss cheese
• 2 cups fresh bread crumbs
• 6 tablespoons (3⁄4 stick) butter, melted

INSTRUCTIONS

1. Preheat the oven to 400°F. Grease a large, shallow baking dish and set aside.
2. In a large, heavy skillet, melt 4 tablespoons of the butter over moderate heat.
3. Add the chopped onions to the skillet and cook, stirring, until they are soft but not browned (about 3 minutes).
4. Sprinkle the flour, salt, and black pepper over the onions and stir for about 2 minutes longer.
5. Reduce the heat to low and gradually add the milk to the skillet, stirring constantly until the mixture is thickened and smooth. Remove the skillet from the heat.
6. In a small skillet, melt the remaining 2 tablespoons of butter over moderate heat.
7. Add the sliced mushrooms to the skillet and cook, stirring, until they are golden (about 5 minutes).
8. Add the cooked mushrooms to the milk mixture in the skillet.
9. Add the dry sherry, chopped turkey breast, chopped ham, and sliced water chestnuts to the skillet. Stir until all the ingredients are well blended.
10. Spoon the mixture into the prepared baking dish.
11. Sprinkle the shredded Swiss cheese evenly over the top of the mixture.
12. In a small mixing bowl, combine the fresh bread crumbs and melted butter.
13. Spoon the bread crumb mixture evenly over the cheese in the baking dish.
14. Bake the casserole in the preheated oven until it is lightly browned (about 35 minutes).
15. Serve the casserole hot.