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Secondhand Turkey
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1/2 pound sliced fresh mushrooms
1/2 cup chopped celery
5 tablespoons butter, divided
2 tablespoons cornstarch
2 cups milk
2 cups cubed cooked turkey
2 cups cooked egg noodles
1/4 cup chicken broth
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon white pepper
1/2 cup dry bread crumbs
In a large skillet, saute mushrooms and celery in 3 tablespoons butter until
tender. Combine cornstarch and milk until smooth; stir into mushroom mixture.
Bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until
thickened. Stir in the turkey, noodles, broth, salt, thyme and pepper. Pour
into a greased 2-qt. baking dish. Melt remaining butter; toss with bread crumbs.
Sprinkle over casserole. Bake, uncovered, at 375° for 20-25 minutes or until
heated through.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |