Turkey with Ham and Mushrooms

Leftover turkey makes a splendid supper dish when mixed with ham and mushrooms in rich cream sauce. Serve with peas and mashed potatoes.

5 oz. butter

2 oz. flour

1 pint home-made turkey stock

U teaspoons salt

2 teaspoon black pepper

2 green peppers, white pith removed, seeded and sliced

1 lb. mushrooms, wiped clean and sliced

2 lb. cooked turkey, boned and cut into pieces

1 lb. ham, cut into cubes egg yolks

10 fl. oz. single cream

12 oz. cooked long-grain rice

2 tablespoons chopped fresh parsley

Preheat the oven to cool 300°F (Gas Mark 2, 150°C).

In a medium-sized saucepan, melt 2 ounces of the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the stock, stirring constantly. Add half the salt and the pepper. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Remove the pan from the heat and set aside.

In a medium-sized frying-pan, melt 1 ounce of the remaining butter over moderate heat. When the foam subsides, add the green peppers and cook, stirring occasionally, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 3 minutes. Remove the pan from the heat.

In an ovenproof serving dish, combine the turkey, ham and green peppers and mushrooms. Set aside.

In a small mixing bowl, beat the egg yolks and cream together with a fork until they are well mixed. Stir in 4 tablespoons of the sauce. Pour the egg mixture into the sauce and stir well.

Pour the sauce over the turkey mixture in the dish. Place the dish in the oven and cook for 30 to 40 minutes or until the sauce has set.

Meanwhile, in a large saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the rice and the remaining salt and cook, stirring frequently, for 5 minutes or until the rice is heated through and all the grains are coated with the butter.

Spoon the rice into a warmed serving dish. Sprinkle the parsley over the top. Remove the dish from the oven.

Serve the turkey mixture straight from the dish, with the rice.

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