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Wine & Dine: Turkey a La King

This week, Kris Allen suggests an Argentinian white wine to go along with a succulent Turkey a La King recipe.
Turkey a La King

Makes 4 servings

Ingredients:
1/4 cup butter
1/2 pound sliced mushrooms
1 cup chopped onion
One (10-3/4 ounce) can Cream of Mushroom Soup
1 cup milk
2 cups cooked, chopped turkey
One (8-ounce) package frozen peas and carrots, thawed
2 tablespoons Clabber Girl Cornstarch
1/4 cup dry sherry

Instructions:
Heat butter in large, nonstick skillet over medium-high heat. Saute mushrooms and onion 1 minute or until crisp tender. Add soup and milk, stirring
well to blend. Add turkey, peas and carrots; mix well.
Dissolve Clabber Girl Cornstarch in sherry. Add sherry to turkey mixture; cook 2-3 minutes or until thoroughly heated. Serve over Parmesan Biscuits.

Comments:
This is a great way to use up leftover Thanksgiving Turkey!


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