| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Cubed, cooked turkey |
| 1/2 | c | Celery, diced |
| 3 | T | Margarine* |
| 1/2 | c | Onions, thinly sliced |
| 1/2 | c | Mushrooms, sliced |
| 1/2 | c | Green bell peppers, diced |
| 3 | T | Flour |
| 2 | Egg yolks, slightly beaten | |
| 1 1/2 | c | Chicken broth |
| 3 | T | White wine |
| 1/2 | c | Grated cheese |
INSTRUCTIONS
This is good with leftover Thanksgiving or Christmas turkey. I have made a couple of changes to original. It's really easy. I tried this first after Thanksgiving 1994. At first I didn't think it would be very good, but it turned out nicely. Ross (my husband)thinks there is "something missing" but he doesn't know what. Melt margarine in stovetop safe casserole dish.* Stir in the celery, onions, mushrooms, and peppers and saut gently until browned. Sprinkle flour over top, stir in and cook slowly 5 minutes. Stir chicken broth in gradually. Remove pot from heat and stir in egg yolks. Add turkey meat. Season to taste (salt, white pepper, garlic salt). Add white wine. Stir over low heat until turkey is heated through and sauce is thickened. Remove from heat. Sprinkle grated cheese on top. To reduce the fat in this dish, either reduce the margarine or cook the vegetables in Butter Buds. Serve at once over rice Source: Joy of Cooking Page(s): 235 Date Published: 1964 Posted to Digest eat-lf.v096.n150 From: "Lou B. Parris" <lbparris@earthlink.net> Date: Thu, 12 Sep 1996 20:34:00 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 871
Calories From Fat: 531
Total Fat: 59.8g
Cholesterol: 409.3mg
Sodium: 2208.3mg
Potassium: 1029.9mg
Carbohydrates: 38.2g
Fiber: 4.7g
Sugar: 9.4g
Protein: 37.8g