Royal Turkey

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  • 2 Tbsp. butter
  • 1/2 lb. fresh mushrooms, sliced
  • 1/4 cup butter
  • 4 Tbsp. flour
  • dash cayenne
  • 1/2 tsp. dry mustard
  • 3/4 cup turkey or chicken broth
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  • 3/4 cup half and half
  • 6 Tbsp. water + 2 Tbsp. lemon juice
  • 1 can pimento, drained and chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 1 can ripe olives, sliced
  • 5 cups diced cooked turkey
  • buttered cornbread


Melt 2 Tbsp. butter in frying pan and add mushrooms. Saute' 10 minutes over medium heat and reserve. In another pan, melt 1/4 cup butter and stir in flour, cayenne and mustard until blended. Add 3/4 cup turkey or chicken broth and 3/4 cup half and half, stirring until smooth. Cook, stirring over low heat, until thickened and smooth. Stir in water and lemon juice. Add pimento and 1/2 cup cheddar cheese and stir until cheese is melted. Butter a 2 qt. casserole and arrange a layer of turkey in bottom, using about 2 1/2 cups meat. Top with half sliced olive and half of mushrooms. Pour half sauce over top. Repeat layers. Sprinkle rest of cheese on top and bake uncovered at 350 degrees F for 1 hour. Serve this over cornbread squares buttered. If cornbread is baked in same oven, reset oven at 425 degrees F after casserole has baked 30 minutes and bake 15 minutes more.


By Robin from Washington, IA

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