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Serve this creamy turkey and vegetables over hot baked puff pastry shells, or serve over toast or split biscuits.
Ingredients:
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 4 to 6 green onions, thinly sliced, about 1/3 cup
- 8 ounces sliced mushrooms
- 1 cup chicken broth
- 1 1/2 cups milk
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- freshly ground black pepper
- 3 cups diced leftover turkey
- 1 can (about 15 ounces) artichokes, drained and coarsely chopped
- 6 to 8 frozen puff pastry shells, baked, or split baked biscuits
Preparation:
In a medium saucepan, melt butter over medium-low heat. Add the onions and mushrooms. Cook, stirring, until mushrooms are tender. Add flour and stir until smooth and well blended. Add chicken broth, stirring until thickened. Add the milk, stirring to blend. Add seasonings, turkey, and artichokes. Continue cooking until thick and bubbly. Taste and add more salt and pepper, as needed. Serve over hot baked puff pastry shells, split fresh baked biscuits, or toast.
Serves 6 to 8.
Serves 6 to 8.
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Leftover Turkey Recipes
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