Roast turkey breast is an easy to way to enjoy turkey without having to prepare a whole bird.
Recipe Summary Turkey A La King Deluxe
My boyfriend and I made a rather large turkey breast and it was just the two of us, which meant a lot of leftover turkey meat! A few days later, I had to come up with something quick for dinner, and used things I had on hand. It's not exactly gourmet but a good take on the nostalgic dish and everyone at work the next day said it smelled GREAT! Serve over hot buttered rice.Ingredients | Leftover Turkey Breast Recipes Uk
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can water
1 teaspoon vegetable oil
1 (8 ounce) package sliced fresh mushrooms
1 small carrot, diced
1 cup shredded cooked turkey breast
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
1 bay leaf
⅓ cup dry sherry
¼ cup half-and-half cream
1 teaspoon dried parsley flakes
⅔ cup frozen peas
1 tablespoon butter
Directions
Stir the cream of chicken soup into the one soup can of water in a bowl.
Heat vegetable oil in a large saucepan over medium heat, stir in mushrooms and carrot, and cook and stir until mushrooms start to give up their liquid and carrot begins to soften, about 5 minutes. Add shredded turkey, onion powder, salt, pepper, bay leaf, and sherry to the pan and cook, stirring, another 5 minutes to reduce pan juices and cook away the alcohol from the wine.
Pour the soup over the turkey mixture and bring to a boil. Reduce heat and add the half-and-half, parsley, and frozen peas. Simmer 5 to 10 minutes to reduce the sauce and heat the peas through. Remove bay leaf and stir in butter just before serving.
Info | Leftover Turkey Breast Recipes Uk
prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 cups
