Just what do you do with all your Thanksgiving turkey leftovers? For me I freeze as much as I can for quick meals later on. This dish is usually made with chicken and I just swapped it out with turkey breast meat. Simple to make and the whole family enjoyed it.
1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons chicken bouillon powder
1 1/2 cups milk
1 1/4 cups hot water
1/2 cooked turkey breast, chopped
4 ounces chopped pimentos (optional)
1 cup frozen corn
1 cup frozen peas
Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes, Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil for 1 minute.
Stir in turkey, pimiento, peas, and corn. Heat through.
Serve over mashed potatoes, noodles, rice or biscuits.