What you do in your house is worth as much as if you did it up in heaven for our Lord God. We should accustom ourselves to think of our position and work as sacred and well-pleasing to God, not on account of the position and work, but on account of the word and faith from which the obedience and the work flow. ~ Martin Luther

Wednesday, January 31, 2007

Deeee-LICIOUSLY Easy Turkey Dish

Here is the recipe for the unpictured Turkey Dish I spoke about a few days ago...just for you SMILNSIGH! I got this recipe from my mother, who in turn got it from a very dear family friend and my 'adoptive grandma'-our old next door neighbor. The regular print is the original recipe, the bold print is what I used. Options are a good thing!

1 pkg. RoundHill Turkey Tenders (pkg. usually has 3-4 pieces) I used leftover cooked turkey from Thanksgiving-enough to fill the bottom of a 2 QT. casserole dish.

1 Stick of Butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. white cooking wine ( I used about 3/4c. because that is all I had left...)
2 small cans of mushrooms-or one if you are not fond of mushrooms. I used fresh mushrooms-again, all the rest I had-which was not enough. :-)
I also added about a cup of frozen corn-again, all that I had. (Picking up on any tendencies here?!? I am a throw-it-in-to-use-it-up kind of gal.)

Melt butter in pan...saute fresh mushrooms and add pieces of turkey-sprinkle with salt and pepper to taste. (If using uncooked turkey, simmer until brown. If using frozen leftovers, just heat up a bit)

Place turkey and mushrooms in a 2 qt. casserole dish. (If using canned mushrooms, you can add them now.)

To PAN, add the soups and boil. Then add the white wine and return to a boil. (I added the frozen corn at this point, to dethaw in the boiling sauce)

Pour mixture over turkey and mushrooms in casserole dish. Cover and bake for 1 1/2 hours in a 350 oven. (That is for tukey that was not cooked. For turkey that is already cooked, bake it uncovered until it is heated through, bubbly and a turning golden on top-maybe 40 minutes?)

Recipe can be made the day before serving. Don't bake the casserole, just refrigerate. Next day, bake casserole.

Enjoy!

2 comments:

Alison Bynum said...

sounds delicious!!!

Kelli said...

Rebecca, this sounds delicious! I love fresh mushrooms sauteed in butter. :o)
Kelli