a tasty dish for Thanksgiving leftovers
Thanksgiving is over, so what to do with all the leftover turkey? This dish, while not included in the Rosie’s Riveting Recipes historic cookbook, is easy to prepare and delicious. You can also serve it year round using chicken instead of turkey.
Easy Creamy Turkey ala King
- 1/4 cup butter or margarine
- 2 to 4 tablespoons cornstarch (depending on desired thickness)
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked turkey, cubed
- 1 cup frozen peas and carrots, thawed
- 1 can sliced mushrooms
- 1 teaspoon salt
- 1/4 teaspoon pepper
Melt butter at medium low heat in a large saucepan or small stockpot. Stir in cornstarch and blend until smooth. Add chicken broth, milk and seasonings. Increase heat to medium. Stir and bring the mixture to a boil, stirring constantly for 1 to 2 minutes or until the desired consistency is reached. Reduce heat to a simmer and stir in cubed turkey, peas and carrots and mushrooms. Simmer for several minutes, stirring periodically to prevent scorching, until the turkey is heated through. Serve on biscuits, toast, or leftover stuffing.
Note: Leftovers may thicken in the refrigerator. Add small amounts of chicken broth or milk, if needed, while reheating on medium heat. Leftovers can also be frozen. Leftover Thanksgiving vegetables may also be used instead of the peas and carrots.
For more information about the Rosie’s Riveting Recipes cookbook please click here for a free preview.