TURKEY A LA KING DELUXE
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.
Provided by Jessica S.
Categories Meat and Poultry Recipes Turkey Breasts
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Stir the cream of chicken soup into the one soup can of water in a bowl.
- 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.
- 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.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 16.2 g, Cholesterol 45.9 mg, Fat 12.2 g, Fiber 2.1 g, Protein 15.8 g, SaturatedFat 4.9 g, Sodium 1003.5 mg, Sugar 3.5 g
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