Turkey-a-la-King
We had left over turkey, still not finished, on Friday. With a fresh batch arriving on Sunday, I rounded up a can of cream of mushroom soup and finely diced green pepper. I heated the pepper and turkey through, then whisked the concentrated soup with milk until slightly thinner and added it to the skillet, along with the remaining gravy. Once bubbling, we served it over cooked penne and truly, it was this quick to make. I topped it with cracked pepper.
Steve’s verdict: the penne was a bit chewy but the sauce was okay.
My plan is to remake it this week as a casserole, using quinoa as the base. It is quick to reheat, full of protein and quick to make. It will take longer to cook the quinoa then it will to make the sauce.
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