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Creamed Turkey And Avocado

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Ingredients
  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
  Pepper 1⁄8 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)
  Avocados 2 Medium
  Lemon juice 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish

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