Creamed turkey
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (4 Oz) Mushrooms, drained |
| 2 | tablespoons | Onion, chopped |
| ¼ | cup | Green Bell Pepper, chopped |
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Chicken Or Turkey Broth, <OR> |
| 1 | can | Cream Of Chicken Soup, undiluted |
| 1 | cup | Half And Half |
| 1½ | cup | Turkey, cooked & diced |
| ¼ | cup | Pimento, chopped |
| 1 | dash | White Wine Or Sherry, optional |
Directions
Saute mushrooms, onion, and green pepper in butter. Blend in flour and seasonings. Remove from heat. Slowly stir in broth and cream. Bring to a boil over low heat, stirring constantly. Boil 1 minute. Add turkey and pimiento. Continue cooking until meat is heated. Serve hot with rice or in patty shells.
Serves 4
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. John Charles Thomas Posted to EAT-L Digest by Bill Spalding <billspa@...> on Jul 6, 1997