Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
After-the-Holiday Creamed Turkey
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- #56931
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
6 tablespoons butter or margarine
1/4 cup flour
4 cups turkey broth
1 can (5 ounce size) evaporated milk
1 can (10.75 ounce size) cream of mushroom soup
3 cups diced turkey
3 hard-boiled eggs, grated
directions
Once the meat is off the bones of the turkey, make a broth by boiling the bones in 2 quarts of water for 30 minutes. Remove the bones and strain.
Over medium heat, melt the butter in a pot. Do not brown. Stir in the flour then the broth, milk, and soup. Cook until thickened. Add the turkey and eggs.
Let simmer for 15 to 20 minutes. Serve on toast or over rice.
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nutrition data
291 calories, 18 grams fat, 8 grams carbohydrates, 22 grams protein per serving. This recipe is low in carbs.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
November 28, 2010
For the broth I used onions, carrots salt and one bay leaf. Also, I used the broth to make white rice instead of water and it is very tasty. Jummy!