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Louisville Creamed Turkey
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3 tablespoons butter
3/4 cup sliced mushrooms
3 tablespoons flour
1-1/2 cups milk
1/2 cup hot chicken or turkey stock
1 small jar (2 ounce) diced pimiento
4 cups diced cooked chicken
salt
celery salt
Melt butter over medium-low heat. Sauté mushrooms. Add flour; stir until smooth. Slowly our on milk and stock, stirring constantly, and thickened and bubbly. Add pimiento, chicken, salt, and celery salt. Cook until heated through, but not boiling.
Serves 6 to 8.
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