Yield: 4 Servings
|1 \N||Clove garlic; minced|
|½ cup||Chopped onion|
|½ cup||Chopped celery|
|2 tablespoons||Curry powder|
|1 cup||Turkey broth|
|¾ cup||Skim milk|
|\N \N||Salt; if desired|
|2 cups||Diced cooked turkey|
Sauce onion and garlic in margarine until soft but not browned. Add celery and curry powder and cook 2-3 minutes longer.
Stir in flour. Add broth, milk and salt. Cook, stirring until sauce boils thoroughly. Add turkey and heat through.
Serve over rice. Makes four ¾ cup servings.
RECIPE FROM BUREAU OF NUTRITION, NEW YORK DEPARTMENT OF HEALTH
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .