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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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A subtle hint of curry and a snappy crunch from apple and celery make this a fun variation on the classic creamed turkey. This is so popular at our house, I've occasionally cook a turkey just to have leftovers to make it, shares Maureen Dufraimont of Guelph, Ontario. Spooned over biscuits, it's a nice light lunch, supper or potluck dish. Ingredients:
2 cups fat-free milk |
1 tablespoon lemon juice |
1 tablespoon reduced-fat sour cream |
1 tablespoon reduced-fat mayonnaise |
1 teaspoon salt |
1/2 teaspoon curry powder |
1/8 teaspoon pepper |
1 cup sliced fresh mushrooms |
1 medium apple, peeled and chopped |
1 celery rib, chopped |
1/4 cup chopped green pepper |
2 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
3 cups cubed cooked turkey breast |
1/2 cup frozen peas |
5 toasted reduced-fat biscuits, split |
Directions:
1. In a small bowl, combine the first seven ingredients; set aside. In a large nonstick skillet, saute the mushrooms, apple, celery and green pepper in butter until tender. Stir in flour until blended; gradually add milk mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add turkey and peas; heat through. Serve with biscuits. Yield: 5 servings.
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