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Turkey Mushroom Supreme

By: Jeanie Beers  
"This recipe was served to me and other co-workers as a thank-you for help we gave to a West Point officer in getting his book published. It was very good, so I asked him for the recipe and have made it many times since."

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Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup butter or margarine
  • 1 cup diced green pepper
  • 1 cup sliced fresh mushrooms
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon dried tarragon
  • 1/8 teaspoon ground coriander
  • 1 cup chicken broth
  • 1/2 cup milk
  • 2 cups diced, cooked turkey or chicken
  • 1/2 cup frozen peas, defrosted
  • 1 (4 ounce) jar sliced pimentos, drained
  • 6 shells puff pastry, baked

Directions

  1. In a medium saucepan, melt butter over medium heat. Saute green pepper and mushrooms until pepper are crisp-tender.
  2. Meanwhile, mix together flour and seasonings; stir into vegetables. Cook and stir until flour is moistened. Stir in broth and milk. Cook, stirring constantly, until thickened. Add turkey and peas; heat through. Gently stir in pimientos. Spoon into shells and serve immediately.
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