© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c unsalted butter
1-1/2 c seeded and chopped red or green bell pepper
1/2 c minced onion
1 lb thinly sliced mushrooms
1 c all-purpose flour
1 tsp salt or to taste
1-1/2 tsp ground white pepper
1-1/2 tsp paprika
2 qt whole milk
4 lbs PULLED or COOKED TURKEY, shredded
1 tbsp Worcestershire sauce
1 tsp freshly squeezed lemon juice
Hot cooked rice As needed
Melt butter in a large, deep rondo or sauteuse, over medium heat. Add bell pepper, onion and mushrooms. Sauté until tender.
Stir in flour and seasonings. Cook to form a roux. Remove from heat and stir in milk. Blend until smooth. Return to heat and stir constantly until smooth and thick.
Add turkey. Heat to simmering and cook 10 minutes.
Remove from heat and stir in Worcestershire sauce and lemon juice.
Portion each serving over 3/4 cup hot rice.