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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Try this skillet dish after the holidays when you have a lot of leftover turkey to up. The vegetables add fun color and crunch. I know your family will love it as much as mine does. —Kylene Konosky of Jermyn, Pennsylvania Ingredients:
1-1/2 cups sliced fresh mushrooms |
1 cup sliced celery |
1/2 cup sliced onion |
2 tablespoons canola oil |
2 tablespoons cornstarch |
1 can (10-1/2 ounces) condensed chicken broth, undiluted |
1 tablespoon reduced-sodium soy sauce |
2 cups cubed cooked turkey breast |
2 cups fresh snow peas |
1/2 cup sliced water chestnuts |
hot cooked rice, optional |
Directions:
1. In a nonstick skillet, saute the mushrooms, celery and onion in oil until tender. Combine the cornstarch, broth and soy sauce until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. Reduce heat to medium-low. Add the turkey, peas and water chestnuts; cook until turkey is heated through and peas are tender. Serve over rice if desired. Yield: 4 servings.
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