| QUICK AND EASY TURKEY WITH EGG NOODLES |
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Preparation time: 15 minutes Total time: 25 minutes 4-6 servings 2 tablespoons CRISCO Oil 1 medium onion, chopped 1 bunch green onions, sliced into 1/2-inch pieces 1 10-ounce package frozen carrots 2 tablespoons all-purpose flour 1/2 teaspoon dried tarragon 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 can (14-1/2 ounces) chicken stock or broth (1-3/4 cups) 3 cups cooked turkey, cut into 1" strips 1 cup frozen peas Hot, cooked egg noodles as accompaniment Heat Crisco Oil in large skillet over medium-high heat. Add onion and sauté until tender. Add scallions and carrots; sauté 3 minutes. Reduce heat to low. Stir in flour, tarragon. thyme, salt and pepper. Stir 1 minute. Add chicken stock; stir well. Increase heat to medium-high and cook 4-5 minutes, or until carrots are tender and sauce has thickened. Add turkey and peas. Simmer 2-3 minutes more. Simmer 2-3 minutes more. Serve immediately over hot egg noodles. |
