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Turkey Curry
 
 

2-3 cups cooked turkey, diced 1 4-ounce can mushrooms ¼ cup butter ¼ cup flour 1 teaspoon salt 1½ cups liquid (broth, mushroomjuice or water)  ½ cup milk or cream 1 teaspoon curry powder  ½ teaspoon ginger  ¼ teaspoon celery seecl ¼ teaspoon white pepper Brown drained mushrooms in butter or margarine.  Add flour and salt and cook until bubbly. Pour in liquid, and milk or cream and continue cooking until smooth and thick. Add diced cooked turkey and seasoningss and cook in double boiler for 10 or 15 minutes.  Stir occasionally Serve over hot cooked rice.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.