Last year Christmas Day, we had a whole roast turkey for dinner that we could hardly finish it because it was a huge bird that even 20 people in a family gathering, just couldn’t gobble it up.
Mother in law, decided to divide the leftover turkey to us, the daughter-in-laws ( 3 of us ), so that she wouldn’t be pinpointed as showing any favoritism.
The best thing I love Christmas Day is left over turkey.
This cooked turkey is a great ingredient to be re-cooked for the next day lunch or dinner meal with a little touch of the Western style meal.
Although turkey taste a little different from our regular local cooked chicken, turkey has less calories and fats compare to chicken.
In addition, nowadays chicken are given pre-biotic food in order to plump them up.
In the end, we consumers are the ones who are getting plump up instead of the chickens!
Let’s get back to the leftover turkey.
I found a recipe called Turkey in Lemon and Mushroom Sauce which is alike Chicken Chop recipe.
This is quite similar to dump all in a pot recipe whether the ingredients are dumped into the saucepan, boil the chicken stock until the gravy thicken alike mushroom sauce.
I didn’t know that milk powder could produce the thick stock where you buy from the can.
This is the secret to make a lovely and tasty mushroom stock , homemade and super delicious right from the saucepan itself.
As for the mushrooms, button mushrooms are the best choice, slice thickly or thinly, depends on your preference, garnish with cooked green peas where you can either blanch the frozen green peas ( from a bag of mixed vegetables ).
Alternatively, you can replace the peas with cooked cauliflowers, broccoli, carrots or cabbages.
Pickled cucumber or zucchini gives the natural salty flavor that blend well with the chicken stock.
Hence, you don’t have to add any salt or other seasoning into the stock.
As for the left-over turkey, it is best to retain the skin of the cooked turkey attached.
However, if there is any gravy blended with the turkey, you will need to wash it off before you cook for tonight’s meal.
Otherwise, this left-over turkey would give you a mixed up weird flavor.
Turkey in lemon and Mushroom Sauce
Ingredients:
-Serves 2 persons
-1 medium onion (chopped)
-6oz button mushrooms (chopped)
-1 tbsp fresh parsley (chopped)
-1/2 lemon juice freshly squeezed
-1/2 pint chicken stock
-3oz pickled cucumber (chopped)
-8oz cooked turkey, sliced
– 1 tbsp corn flour
-1 oz low fat milk powder
-6 oz green peas
How to prepare the dish:
Serves 2 persons
Written by peachpurple
Photo taken by gettyimages
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View Comments
Which one tastes better, my friend, turkey or chicken. I haven't tasted turkey meat yet, since here in the Philippines we don't have turkey meat on the market. Chicken is much more popular.
So, can chicken instead be used with this recipe. I surely will try this because it's so easy. I hope I can make it so tasty also.