This dish is a time-honored way of using turkey leftovers after a holiday meal.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 tbsp vegetable oil||2 tbsp all-purpose flour|
|4 tbsp butter||2 cups whole milk, heated|
|1 red bell pepper, seeded and chopped||salt and freshly ground black pepper|
|1 green bell pepper, seeded and chopped||3-4 cups diced cooked turkey|
|1 onion, finely sliced||sweet paprika, for garnish|
|6 oz (175 g) white mushrooms, sliced|
Heat the oil and butter in a large pan over medium heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and cook until they soften, about 5 minutes more.
Sprinkle in the flour. Stir in the milk and cook, stirring constantly, until the sauce is boiling and thickened. Season with salt and pepper to taste.
Stir in the turkey and simmer for about 5 minutes, stirring occasionally, until the turkey is heated through. Sprinkle with the paprika and serve hot.
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