Turkey With Cheese Fondue Sauce Recipe
Ingredients
| 1 pound cooked turkey breast, cut into 1/4-inch slices | ||
| 1 jar (6 ounces) marinated artichoke hearts, drained and cut into fourths | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Dash of ground nutmeg | ||
| Milk | 1 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| 1 tablespoon cherry brandy Paprika | ||
Directions
Overlap turkey in ungreased rectangular baking dish, 12 x 7 1/2X 2 inches.
Place artichokes on turkey.
Cook garlic in margarine in 1 1/2-quart saucepan over medium heat until garlic is light brown, about 3 minutes; reduce heat.
Blend in flour, salt, pepper and nutmeg.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk and wine.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; remove from heat.
Stir in cheese and brandy until cheese is melted.
Pour sauce over turkey and artichokes.
Sprinkle with paprika.
Cook in 350° oven until hot and bubbly, about 20 minutes.
Place artichokes on turkey.
Cook garlic in margarine in 1 1/2-quart saucepan over medium heat until garlic is light brown, about 3 minutes; reduce heat.
Blend in flour, salt, pepper and nutmeg.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk and wine.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; remove from heat.
Stir in cheese and brandy until cheese is melted.
Pour sauce over turkey and artichokes.
Sprinkle with paprika.
Cook in 350° oven until hot and bubbly, about 20 minutes.
Chef
