Sherried Turkey with Potatoes Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 2 tablespoons chicken-stock base | ||
| Water | 1 1/4 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Sherry | 1/4 Cup (16 tbs) | |
| Mushrooms | 1 Can (10oz), undrained | |
| 2 envelopes instant mashed potatoes | ||
| 6 large slices of cooked turkey or 2 cup pieces of turkey | ||
| Parmesan cheese | 3 Tablespoon, grated | |
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Make a sauce with first 6 ingredients.
Add seasonings and mushrooms.
Prepare potatoes as directed on label, and put in shallow baking dish.
Arrange turkey on potatoes.
Cover with the sauce.
Sprinkle with cheese and paprika.
Bake in preheated hot oven (425°F.) for about 20 minutes; or put under broiler until golden-brown and bubbly.
Good with Brussels sprouts with almonds, fresh-pear and orange salad, and poundcake.
Makes 6 servings.
Add seasonings and mushrooms.
Prepare potatoes as directed on label, and put in shallow baking dish.
Arrange turkey on potatoes.
Cover with the sauce.
Sprinkle with cheese and paprika.
Bake in preheated hot oven (425°F.) for about 20 minutes; or put under broiler until golden-brown and bubbly.
Good with Brussels sprouts with almonds, fresh-pear and orange salad, and poundcake.
Makes 6 servings.
Chef
