Turkey Mushroom Supreme Recipe

Turkey Mushroom Supreme Recipe
Turkey Mushroom Supreme Recipe photo by Taste of Home
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Turkey Mushroom Supreme Recipe

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This recipe was served to me and other co-workers as a thank-you for help we gave to a West Point officer in getting his book published. It was very good, so I asked him for the recipe and have made it many times since.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/4 cup butter or margarine
  • 1 cup diced green pepper
  • 1 cup sliced fresh mushrooms
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon curry powder
  • 1/8 to 1/4 teaspoon dried tarragon
  • 1/8 teaspoon coriander
  • 1 cup chicken broth
  • 1/2 cup milk
  • 2 cups diced cooked turkey or chicken
  • 1/2 cup frozen peas, defrosted
  • 1 jar (4 ounces) sliced pimientos, drained
  • 6 puff-pastry patty shells, baked

Directions

In a medium saucepan, melt butter over medium heat. Saute green pepper and mushrooms until pepper are crisp-tender.
Meanwhile, mix together flour and seasonings; stir into vegetables. Cook and stir until flour is moistened. Stir in broth and milk. Cook, stirring constantly, until thickened. Add turkey and peas; heat through. Gently stir in pimientos. Spoon into shells and serve immediately. Yield: 6 servings.
Originally published as Turkey Mushroom Supreme in Country Extra November 1991, p51

Nutritional Facts

1 each: 440 calories, 25g fat (9g saturated fat), 59mg cholesterol, 624mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 20g protein.

  • 1/4 cup butter or margarine
  • 1 cup diced green pepper
  • 1 cup sliced fresh mushrooms
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon curry powder
  • 1/8 to 1/4 teaspoon dried tarragon
  • 1/8 teaspoon coriander
  • 1 cup chicken broth
  • 1/2 cup milk
  • 2 cups diced cooked turkey or chicken
  • 1/2 cup frozen peas, defrosted
  • 1 jar (4 ounces) sliced pimientos, drained
  • 6 puff-pastry patty shells, baked
  1. In a medium saucepan, melt butter over medium heat. Saute green pepper and mushrooms until pepper are crisp-tender.
  2. Meanwhile, mix together flour and seasonings; stir into vegetables. Cook and stir until flour is moistened. Stir in broth and milk. Cook, stirring constantly, until thickened. Add turkey and peas; heat through. Gently stir in pimientos. Spoon into shells and serve immediately. Yield: 6 servings.
Originally published as Turkey Mushroom Supreme in Country Extra November 1991, p51

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