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3 cups sliced roasted turkey
1/2 stick (1/4 cup) butter
1 medium onion, sliced
2 tablespoons flour
3 ounce can sliced mushrooms, drained
1/2 teaspoon salt
2 teaspoons paprika
2 egg yolks
1 cup dairy sour cream
1 cup seasoned turkey stock or chicken bouillon
Poppy Seed Noodles (recipe follows)
Melt butter in skillet, Add onion and cook without browning 5 minutes or until tender. Blend in flour. Add stock and cook stirring constantly until mixture thickens.
Reduce heat to very low. Stir in mushrooms, salt, and paprika. Add turkey slices. Simmer 5 to 10 minutes. Stir a small amount of the sauce into egg yolks, then add mixture to skillet. Cook 2 minutes longer. Stir in sour cream. Heat just a few moments or until sauce is hot. Serve with Poppy Seed Noodles (see below).
Poppy Seed Noodles:
Cook 8 ounces noodles in boiling salted water until tender, about 10 minutes. Drain. Stir in 3 tablespoons melted butter and 2 teaspoons poppy seeds. Season with salt to taste.
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