Creamed Turkey |
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| Description: | |||||||||||||||||||||||
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Creamed turkey was one of my moms favorite uses for the leftovers. |
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| Ingredients: | |||||||||||||||||||||||
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1 cup butter 1/4 cup finely chopped shallots 1 cup all-purpose flour 4 cups turkey stock or chicken bouillon 1/2 cup dry sherry 2 cups half-and-half cream 1/2 teaspoon salt 1/4 teaspoon Tabasco 6 cups cubed cooked turkey leftovers 1 cup diagonally sliced celery 2 sweet red peppers, seeded and cut into thin julienne strips |
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| Preparation: | |||||||||||||||||||||||
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Melt butter in a large saucepan with tight-fitting lid. Add shallots and sauté until soft and almost clear, about 5 minutes. Push shallots to side of pan. Add entire amount of flour to butter, then stir with a wooden spoon until very bubbly. Do not let it brown. Gradually add bouillon, whisking constantly over medium heat. Add sherry, cream, salt and Tabasco. Stir constantly until thickened and fairly smooth. Add turkey and celery. Cover and turn heat to low. Continue cooking just until turkey is warmed through, stirring frequently. Just before serving, stir in sweet red peppers and celery and heat through. Serve over noodles or toast |
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