Cooked, sliced turkey breast
in a sherried mushroom sauce, served with buttered noodles or
rice. A great recipe for using leftover turkey.
Turkey
in Mushroom Sauce
- 1 pound cooked turkey
breast, sliced
2 tablespoons butter, melted
1/4 pound mushroom, sliced
5 teaspoons cornstarch
1 teaspoon chicken base or bouillon granules
1/2 teaspoon garlic powder
1 cup water
2 tablespoons sherry
- Buttered noodles or rice
for accompaniment.
- Slice cooked turkey into
1/4-inch slices.
- In a skillet, melt butter
and saute sliced mushrooms.
- In a small bowl, combine
cornstarch, chicken bouillon cube, garlic powder, water, and
sherry. Stir to dissolve. Add to the skillet and cook on medium,
stirring constantly, until the mixture begins to boil and thicken.
- Add the turkey, cover,
and simmer for 5 minutes.
- Serve with buttered noodles
or rice.
Makes 4 servings.
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