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Great Variations on a Theme continued...

Willand also makes a mean creamed turkey. Saute 1/4 cup of onion in 2 tablespoons of butter until the onion is soft. Add 1/3 cup of chopped green pepper and 1/3 cup of chopped red pepper to soften slightly. Add 1/2 cup of mushrooms. Cook one minute.

In a separate pan, melt 2 tablespoons of butter, add 2 tablespoons of flour, and stir. Then add 1-1/2 cups of milk and cook until it thickens. For zip, add 1 tablespoon of sherry and 1/8 teaspoon of nutmeg. Stir in the onions and pepper mixture. Then toss in 2 cups of cooked turkey and warm gently. Season to taste, and then heap it over rice, noodles, biscuits, or cornbread.

Stallings says he also likes a dish his mother makes: turkey and pan drippings with noodles.

To give turkey a different flavor, check out the thousands of recipes on www.recipelink.com. Apples add crunch, curry is nice, grapes go well, pineapple for a Hawaiian touch, and turkey and cranberry chowder could be a hit. There is even a recipe for Turkey Pistachio Tacos.

People can't say they are tired of turkey if they can't recognize it!

Last Word

Despite her excellent soup recipe, Garrett disapproves of making such a huge spread that the leftovers go on all week. "If there is too much food, people will eat too much," she cautions. "A serving of turkey is 3 to 4 ounces."

I wasn't going to include that. Darn.

Star Lawrence is a medical journalist based in the Phoenix area.

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