(NC) – Here is the answer to use up that leftover turkey; a quick and easy family dinner – just add a salad to complete the meal.
Ingredients
- 1 pkg turkey gravy mix 25g
- 1 can condensed cream of mushroom soup 10 oz/284 mL
- 1/2 cup sour cream 2%, 125 mL
- 2 1/2 cups turkey chopped, cooked 625 mL
- 1 cup frozen peas or mixed vegetables 250 mL
- 1 tbsp vegetable oil 15 mL
- 8 oz mushrooms sliced, fresh 250 g
- 1 clove garlic crushed
- 1/3 cup sweet red pepper diced 75 mL, optional
- puff pastry shells warm, multigrain toast points, tea biscuit halves or cooked brown rice
Instructions
- In a large saucepan prepare gravy mix as directed on package; stir in soup and sour cream until smooth. Add turkey and peas; heat over medium low heat, stirring occasionally until hot.
- Meanwhile heat oil in large skillet over medium high heat; saute mushrooms 4-5 minutes or until lightly browned; add garlic and red pepper if using and saute 1 -2 minutes. Remove from heat and stir into sauce mixture.
- Serve over pastry, toast, biscuits or rice.
Notes
Nutritional Information Per Serving: Calories: 341; Protein: 31.4 g; Fat: 14.3 g; Carbohydrates: 20.6 g; Dietary Fibre: 2.5 g Other Variation: Substitute 1 cup (250 mL) left over gravy for gravy mix; substitute 3 tbsp (45 mL) sherry for sour cream. More great mushroom recipes are available online at www.mushrooms.ca.
Per Serving: Calories: 341; Protein: 31.4 g; Fat: 14.3 g; Carbohydrates: 20.6 g; Dietary Fibre: 2.5 g Other Variation: Substitute 1 cup (250 mL) left over gravy for gravy mix; substitute 3 tbsp (45 mL) sherry for sour cream. More great mushroom recipes are available online at www.mushrooms.ca.
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