Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1502/
Creamy Turkey Bake
Yield: Makes 3 3/4 cups or 2 servings
Ingredients
| 3 |
Tablespoons |
unsalted margarine, divided
|
|
|
| 1 |
cup |
sliced fresh mushrooms
|
|
|
| 1/2 |
cup |
chopped onion
|
|
|
| 1 |
|
medium clove garlic, minced
|
|
|
| 1/2 |
teaspoon |
poultry seasoning
|
|
|
| 2 |
Tablespoons |
all-purpose flour
|
|
|
| 1 |
can |
(10 1/2 oz.) chicken broth
|
|
|
| 1/4 |
cup |
sour cream
|
|
|
| 2 |
Tablespoons |
dry sherry
|
|
|
| 1/4 |
teaspoon |
tarragon leaves, crushed
|
|
|
| 1 |
cup |
cubed cooked turkey or chicken
|
|
|
| 2 |
cups |
hot, cooked vermicelli or other cooked pasta
|
|
|
Directions:
1. In 2-quart saucepan over medium heat add 1 Tablespoon margarine, mushrooms, onion, garlic and poultry seasoning. Cook until mushrooms are browned and onion is tender. Pour into a small bowl and cover to keep warm.
2. In same saucepan over low heat, melt remaining margarine. Add flour, stir until smooth. Gradually stir in chicken broth. Increase heat to medium; cook, stirring constantly until thickened.
3. Add sour cream, sherry, tarragon, the cooked vegetables and turkey.
4. In 1-quart casserole, arrange hot vermicelli; top with turkey mixture. Bake at 350 F. oven 30 minutes or until hot and bubbly.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1502/