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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My boyfriend and I made a rather large turkey breast and it was just the two of us, which meant a lot of leftover turkey meat! A few days later, I had to come up with something quick for dinner, and used things I had on hand. It's not exactly gourmet but a good take on the nostalgic dish and everyone at work the next day said it smelled GREAT! Serve over hot buttered rice. Ingredients:
1 (10.75 ounce) can condensed cream of chicken soup |
1 (10.75 ounce) can water |
1 teaspoon vegetable oil |
1 (8 ounce) package sliced fresh mushrooms |
1 small carrot, diced |
1 cup shredded cooked turkey breast |
1/2 teaspoon onion powder |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 bay leaf |
1/3 cup dry sherry |
1/4 cup half-and-half cream |
1 teaspoon dried parsley flakes |
2/3 cup frozen peas |
1 tablespoon butter |
Directions:
1. Stir the cream of chicken soup into the one soup can of water in a bowl.
2. Heat vegetable oil in a large saucepan over medium heat, stir in mushrooms and carrot, and cook and stir until mushrooms start to give up their liquid and carrot begins to soften, about 5 minutes. Add shredded turkey, onion powder, salt, pepper, bay leaf, and sherry to the pan and cook, stirring, another 5 minutes to reduce pan juices and cook away the alcohol from the wine.
3. Pour the soup over the turkey mixture and bring to a boil. Reduce heat and add the half-and-half, parsley, and frozen peas. Simmer 5 to 10 minutes to reduce the sauce and heat the peas through. Remove bay leaf and stir in butter just before serving.
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