- 1 (8-ounce) package sliced mushrooms
- 1/3 cup chopped green pepper
- 1 medium onion, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1 (14 1/2-ounce) can chicken broth
- 1 cup half-and-half
- 2 1/2 cups chopped cooked chicken
- 1/2 tsp poultry seasoning
- Dash of pepper
- 3 Tbsp dry sherry
- 1 (2-ounce) jar diced pimento, drained
- 1/2 cup sliced almonds, toasted (optional)
Saute first 3 ingredients in butter until tender. Add flour, stirring until smooth; cook 1 minute stirring constantly. Gradually add broth and half-and-half; cook over medium heat, stirring constantly, until thickened. Stir in chicken and next 5 ingredients; cook 5 minutes. Serve over cornbread.
From The Ultimate Southern Living Cookbook
Notes: I made a few modifications: I substituted turkey for the chicken, and instead of cornbread, we served it over egg noodles one night and wild rice another night. Both were great! I left off the almonds as well.
Gray: This was a delicious recipe, and it is one of those that gets better as it sits. I had been craving something that I could make that would use up some leftover turkey, and also to put over noodles. This fit the bill nicely. It is a very flexible recipe and we will definitely be making this again sometime.
Katie: This was a great recipe! When I read the ingredients, I thought it sounded like a stroganoff. My mother used to make her version with ground beef, mushrooms, and a cream sauce, which she served over egg noodles. So this was a little nostalgic for me. The final product was similar to the beef stroganoff, but did taste different. I really enjoyed it, and just like Gray commented, it was better after it had been in the fridge a few days. I personally like it better over the egg noodles, and I would like to try it over cornbread. I agree that this is definitely one we will make again. What a great way to use leftover Thanksgiving turkey that transforms the turkey into something new.