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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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A great way to use turkey leftovers. Recipe source: Bon Appetit (November 1986) Ingredients:
2 cups cooked turkey, cut into 1/2 inch dice (reserve bones) |
3 cups chicken broth |
1 bay leaf |
1 (8 ounce) sweet potatoes, peeled and quartered |
1/2 lb turnip, peeled and quartered |
2 tablespoons butter |
2 onions, chopped |
4 ounces mushrooms, quartered |
1/4 cup whipping cream or 1/4 cup heavy cream |
1 egg yolk |
1/2 teaspoon dried tarragon or 1 teaspoon minced fresh tarragon |
salt |
pepper |
Directions:
1. In a saucepan combine turkey bones (if available), broth and bay leaf and bring to a boil.
2. Add potatoes and turnips. Reduce heat, cover and simmer 10-15 minutes or when vegetables are tender. Remove vegetables with a slotted spoon and set aside.
3. Simmer broth another 15 minutes or until it is reduced to 1 1/2 cups. Strain broth.
4. Cut vegetables into a 1/2 inch dice.
5. In a skillet over medium low heat melt butter and then add onions, stirring for about 10 minutes or until onions are golden. Increase heat to high.
6. Add mushrooms, turnips and potato to skillet, stirring for about 5 minutes.
7. Stir in broth and boil for 5 minutes.
8. Stir in turkey, stirring to heat through. Remover from heat.
9. In a small bowl or cup combine cream and egg yolk. Add mixture to turkey mixture.
10. Stir in tarragon.
11. Cook over low heat until sauce thickens. DO NOT BOIL.
12. Season with salt and pepper and tarragon.
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