© 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 cleaned and sliced fresh mushrooms
1 c chopped green pepper
2 tbsp unsalted butter
1/4 c all-purpose flour
2 c TURKEY BROTH OR reduced sodium chicken broth
1 c 2% milk
1/4 tsp each black pepper and salt
3 c cubed COOKED TURKEY BREAST
4 tsp diced pimientos
4 Slices bread, toasted and cut on the diagonal
In a saucepan, heat butter. Add mushrooms and green pepper and sauté for 3-4 minutes or until crisp-tender.
Stir in the flour, broth, milk, salt and pepper until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened.
Add the turkey and pimientos; heat through until hot and steaming.
Serve over toast points.
Serving Size: 1 cup turkey mixture with 1 piece toast
343 Total Calories
9 g Total Fat
5 g Saturated Fat
110 g Cholesterol
663 mg Sodium
25 g Total Carbohydrates
39 g Protein