Rating: 4.5 stars
24 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the cream of chicken soup into the one soup can of water in a bowl.

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  • 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.

Nutrition Facts

241 calories; protein 15.8g; carbohydrates 16.2g; fat 12.2g; cholesterol 45.9mg; sodium 1003.5mg. Full Nutrition
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