Sherried Turkey with Potatoes
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken stock base||2 Tablespoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Canned mushrooms||3 Ounce, undrained (1 Can)|
|Instant mashed potatoes||4 Ounce (2 Envelopes)|
|Cooked turkey slices/2 cup turkey pieces||6 Large|
|Grated parmesan cheese||3 Tablespoon|
Make a sauce with first 6 ingredients.
Add seasonings and mushrooms.
Prepare potatoes as directed on label, and put in shallow baking dish.
Arrange turkey on potatoes.
Cover with the sauce.
Sprinkle with cheese and paprika.
Bake in preheated hot oven (425°F.) for about 20 minutes; or put under broiler until golden-brown and bubbly.
Good with Brussels sprouts with almonds, fresh-pear and orange salad, and poundcake.
Makes 6 servings.