Creamed Turkey And Avocado
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced lengthwise through caps and stems|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Cream||1 1⁄2 Cup (24 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs) (Dissolve 2 Chicken Bouillon Cubes In 1.5 Cups Boiling Water)|
|Cooked turkey||3 Cup (48 tbs) (Pieces)|
|Lemon juice||1 Tablespoon|
Heat butter in a chafing dish blazer pan or skillet over direct heat.
Add the mushrooms and onion.
Cook, stirring frequently, until onion is soft and mushrooms are tender and lightly browned.
With a slotted spoon remove mushrooms, allowing butter to drain back into pan; set the mushrooms aside.
Blend flour, seasoned salt, pepper, and nutmeg into butter in pan.
Heat until bubbly.
Stir in cream and chicken broth, bringing rapidly to boiling; cook and stir 1 to 2 minutes.
Mix in mushrooms and turkey pieces; heat thoroughly.
Cut avocados into halves lengthwise and remove pits.
Using a melon-ball cutter, cut avocados into balls.
Drizzle with lemon juice to prevent discoloration.
Combine with creamed turkey just before serving.
Keep warm over pan of hot water.