Turkey Supreme—The Big Bird Makes a Hit.
Cooks' Note
Although low in fat, calories, and cholesterol, turkey is high in protein, phosphorus, and niacin. Make sure to use the tiny sweet variety of peas; there is no need to precook them since they will cook sufficiently with the turkey.
Recipe information
Yield
serves 8
Ingredients
1/4 cup butter
3 tablespoons whole-wheat flour
2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon curry powder
1/4 teaspoon ground black pepper
2 cups low-fat milk
3 cups diced cooked turkey breast
1 cup sliced or chopped almonds
One 9-ounce package frozen baby peas, thawed, or one 15-ounce can baby peas, rinsed and drained
1/2 cup half-and-half
8 slices stone-ground whole-wheat bread
Preparation
Melt the butter in a 3-quart nonstick saucepan over medium heat. Blend in the flour, salt, paprika, curry powder, and pepper. Stir in the milk. Stirring constantly, cook until slightly thickened, about 5 minutes. Add the turkey, almonds, and peas. Reduce the heat to medium-low and cook, uncovered, for 10 minutes. Stir in the half-and-half and cook to heat through, 1 to 2 minutes more. Serve over the toast slices.
