| CREAMED TURKEY WITH AVOCADO |
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6 to 8 Servings1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1/2 pound fresh mushrooms, cleaned and sliced 1/4 cup finely chopped onion 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon dried basil 1/4 teaspoon paprika 1/8 teaspoon pepper 1/8 teaspoon ground nutmeg 1-1/2 cups whipping cream 1-1/2 cups chicken broth (dissolve 2 chicken bouillon cubes in 1-1/2 cups boiling water) 3 cups cooked turkey pieces 2 medium avocados, halved, pitted, and cut in balls with melon baller Melt Crisco in a skillet. Add mushrooms and onion. Cook, stirring frequently, until onion is soft and mushrooms are tender and lightly browned. With a slotted spoon remove mushrooms and set aside. Blend flour, salt, basil, paprika, pepper, and nutmeg into hot Crisco. Heat until bubbly (about 1 minute). Stir in cream and chicken broth. Bring rapidly to boiling; cook and stir for 1 minute. Mix in mushrooms and turkey pieces; heat thoroughly (about 3 to 5 minutes). Combine avocado with creamed turkey just before serving. Serve over toast points. |
