Cuisine (at home), December 2004
| 45 minutes — 5 Cups | ||||||||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsMelt butter in a large saucepan over medium heat. Add mushrooms, shallots, and cayenne; saute until soft, about 5 minutes. Stir in flour and cook, stirring constantly, for 3 minutes. Gradually whisk in broth, milk, and sherry until smooth. Reduce heat to medium-low and simmer until thickened, about 5 minutes. Stir often to prevent scorching. Add turkey, peas, pimientos, lemon juice, and seasonings. Cook to heat turkey through, about 3 minutes. Serve over biscuits or bread. |
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