"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Creamed Turkey Recipe

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This recipe for Creamed Turkey, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can (4 ounces) mushrooms, drained
1 chicken bouillon cube
3 tablespnons butter
1/4 cup unsifted all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper
1 teaspoon grated onion
1 1/2 cups diced cooked turkey
1 tablespoon butter
1/2 cup ripe olives, sliced (optional)
2 tablespoons sherry (optional)

Directions:
Directions:
Drain mushrooms, reserving liquid. Dissolve bouillon cube in mushroom liquid. Add water to bouillon mixture to make 1 cup. Melt 3 tablespoons butter. Stir in flour. Cook and stir over low heat until blended. Stir in bouillon mixture and milk. Cook, stirring constantly, until thickened and smooth. Add seasonings, onion, and turkey. Heat thoroughly.
Meanwhile, brown mushrooms in 1 table spoon of butter. Add to creamed turkey. Just before serving, add olives and sherry. Serve over toast or in pastry shells.

Number Of Servings:
Number Of Servings:
4-5

 

 

 

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