I’m pretty sure the reason I love Thanksgiving so much (besides the fact that I get to eat enough for 10 people) is the turkey leftovers and all the delicious things you can make with them (diet?! what diet??!).
This recipe (passed down in the family) is by far my favorite (favorite as in I would cook turkeys all day every day just to make this dish) thing to make with turkey leftovers.
After all, it’s always good to make something that is healthy, which this semi-sort-of is (if you pretend there isn’t mayonnaise in it and serve it over brown rice), after a day of binge eating.
Tangy Creamed Turkey
1/4 lb. of mushrooms, sliced
1/2 c. chopped onion
1/4 c. chopped green pepper
1 c. peas
1/2 c. mayonnaise
1 1/2 c. yogurt or sour cream (I use Greek yogurt)
1 1/2 c. cooked & chopped turkey
1/2 tsp. salt
dash of pepper
In a medium sized skillet, heat the olive oil over medium heat. Saute the mushrooms, onions and peppers for about 15 minutes, or until tender and wilted.
Stir in remaining ingredients and cook until heated through (about 5 minutes more). Serve over rice.
*The original recipe calls for one cup each of mayonnaise and sour cream. I have adjusted to make the recipe healthier but feel free to play around with the amounts according to your tastes.
Recipe from my Mom