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| EASY TURKEY A-LA KING | |
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What’s turkey pickin's you ask? After everything salvageable from the turkey roast has been carved away, you may have made turkey broth with the carcass. If you did, there will still be a substantial amount of meat that goes into the stock pot while you are making it. If you don’t make broth, just use a paring knife and cut off all the little bits that are too small to serve on a sandwich or other ways. Cut them small. 2 tbsp. butter 2 tbsp. all-purpose flour 1 (10 oz.) can cream of mushroom soup (Campbell's) 1 (15 oz.) can chicken broth (Swanson) 2 cups turkey pickin's 1 (10 oz.) pkg. frozen peas (Green Giant) salt and pepper, to taste Use a large skillet. Melt butter. Add flour and stir with a whisk until smooth. Turn off the heat under the skillet. Open the mushroom soup, and add to the skillet, using a spatula to get everything possible out of the can. Open the chicken broth and add a little to the mushroom soup can (about 1/4 full) and swirl it around to get more of the soup out. Pour the remainder of the broth into the skillet. Turn the heat on high, and stir continuously with a whisk until the mixture is smooth and coming to a boil. Add the frozen peas, and stir until all the peas are distributed through the sauce. Lower the heat and add the turkey pickin's. Once everything is heated up, taste. You may find that no additional salt is needed, but pepper usually is needed. Serve over toast. Makes four healthy size servings. Submitted by: David Birley | |
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