Ingredients
Ingredients
- 3 Cups Turkey - Cooked or Chopped
- 1/4 Cup Green Pepper - Chopped
- 1/4 Cup Onion - Chopped
- 1 Cup Mushrooms - Thinly Sliced
- 1/4 Cup Butter (or Margarine) - Divided
- 2 Tbsp All-Purpose Flour
- 1/2 Tsp Salt
- 2 Cups Half & Half Cream (or Milk)
- 1 Tbsp Sherry (or Cooking Wine)
- 1/2 Cup Pimiento - Diced
- 3 - Egg Yolk - Beaten
- 1/2 Tsp Paprika Powder
- 1/4 Cup Milk
Directions
Directions
- In a small skillet saute green pepper, onion and mushrooms in 2 tablespoons butter until tender crisp.
- In a large sauce pan, melt remaining butter.
- Blend in flour and salt and gradually stir in half and half.
- Cook until sauce thickens but do not boil.
- Add turkey, vegetables, lemon juice, sherry, and pimiento.
- Stir constantly to prevent lumps forming.
- Blend egg yolks, paprika and milk.
- Add some of the heated sauce to warm and then stir back into sauce pan.
- Cook for three minutes or until mixture thickens slightly.
- Remove from heat and serve over buttered toast.
Nutrition
Per serving · 4 servingsCalories
550
Fat
38 g
Saturated fat
20 g
Carbohydrates
24 g
Sugar
5 g
Fiber
1 g
Protein
27 g
Sodium
600 mg
Cholesterol
210 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups Turkey - Cooked or Chopped
- 1/4 Cup Green Pepper - Chopped
- 1/4 Cup Onion - Chopped
- 1 Cup Mushrooms - Thinly Sliced
- 1/4 Cup Butter (or Margarine) - Divided
- 2 Tbsp All-Purpose Flour
- 1/2 Tsp Salt
- 2 Cups Half & Half Cream (or Milk)
- 1 Tbsp Sherry (or Cooking Wine)
- 1/2 Cup Pimiento - Diced
- 3 - Egg Yolk - Beaten
- 1/2 Tsp Paprika Powder
- 1/4 Cup Milk
