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Creamed Turkey And Avocado Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced lengthwise through caps and stems|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Cream||1 1⁄2 Cup (24 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs) (Dissolve 2 Chicken Bouillon Cubes In 1.5 Cups Boiling Water)|
|Cooked turkey||3 Cup (48 tbs) (Pieces)|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 3906 Calories from Fat 1742
% Daily Value*
Total Fat 198 g304.9%
Saturated Fat 87.5 g437.7%
Trans Fat 0 g
Cholesterol 589.8 mg
Sodium 2698.9 mg112.5%
Total Carbohydrates 375 g125%
Dietary Fiber 38.4 g153.4%
Sugars 133.9 g
Protein 162 g324.3%
Vitamin A 83.2% Vitamin C 107.7%
Calcium 95.6% Iron 79.9%
*Based on a 2000 Calorie diet
Add the mushrooms and onion.
Cook, stirring frequently, until onion is soft and mushrooms are tender and lightly browned.
With a slotted spoon remove mushrooms, allowing butter to drain back into pan; set the mushrooms aside.
Blend flour, seasoned salt, pepper, and nutmeg into butter in pan.
Heat until bubbly.
Stir in cream and chicken broth, bringing rapidly to boiling; cook and stir 1 to 2 minutes.
Mix in mushrooms and turkey pieces; heat thoroughly.
Cut avocados into halves lengthwise and remove pits.
Using a melon-ball cutter, cut avocados into balls.
Drizzle with lemon juice to prevent discoloration.
Combine with creamed turkey just before serving.
Keep warm over pan of hot water.