Turkey Chop Suey
Field editor Ruth Peterson of Jenison, Michigan uses leftover turkey for her fast-to-fix chop suey. Canned bean sprouts and water chestnuts add a nice crunch to the mix.
Ingredients
- 1 small onion, sliced
- 2 celery ribs, sliced
- 1 tablespoon butter
- 2 cups cubed cooked turkey breast
- 1 can (8 ounces) sliced water chestnuts, drained
- 1-1/4 cups reduced-sodium chicken broth
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 3 tablespoons reduced-sodium soy sauce
- 1 can (14 ounces) bean sprouts, drained
- Hot cooked rice
Reviews
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Great taste and simple to make. I topped mine with La Choy rice noodles for a little extra chrunch.
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