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Turkey Shortcake

Serves: 6

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   1/2 cup almonds slivered
   2 tablespoons butter or margarine
   1/4 pound mushrooms fresh, sliced
   1/2 cup butter or margarine
   1/2 cup flour
   4 cups chicken broth or bouillon
   Salt and freshly ground pepper
   3 cups turkeys chopped cooked
   2 tablespoons vermouth
   2 tablespoons pimiento chopped
   Corn bread of your choice
   Parsley Chopped fresh

In a large saucepan over medium-high heat sauté almonds in butter or margarine until lightly browned. Remove almonds; set aside. Sauté mushrooms until limp. Remove mushrooms; set aside.

Melt butter or margarine in saucepan. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add broth or bouillon. Stirring over medium heat, bring to a boil and boil until thickened. Add salt and pepper to taste. Stir in turkey, vermouth, pimiento, almonds and mushrooms. Heat through.

Serve over corn bread squares and garnish with parsley.


Turkey Shortcake comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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