This leftover turkey recipe can also be made with chicken. Serves 4.

• 1 can cream of mushroom soup, undiluted (approximately 10.5 ounces)
• 1 cup milk
• 1 cup frozen peas, cooked
• 1 Tbs chopped pimiento
• 2 cups cubed cooked turkey
• 3/4 cup sifted all-purpose flour
• 3/4 cup cornmeal
• 2 tsp baking powder
• 3/4 tsp salt
• 1/4 cup shortening
• 1 egg, lightly beaten
• 3/4 cup milk

Preheat oven to 425 degrees F. In a saucepan over medium-low heat, heat soup, milk, peas, pimiento, and turkey. Transfer to shallow 2-quart baking dish. Mix together flour, cornmeal, baking powder, and salt; cut in shortening. Mix egg and milk together; add to dry ingredients; mix well with a fork. Pour over turkey mixture. Bake for 20 to 25 minutes.

You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.