recipes
Sliced Turkey with Ivory Mushroom Sauce
Evaporated milk provides the base for a rich mushroom-herb sauce that tops sliced Butterball turkey on toasted French bread.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Saute
- 20 minutes
- 10 - 20 minutes
- Less than 45 minutes
Ingredients
- 4 tablespoons butter
- 1 pound white button mushrooms, sliced 1/8-inch thick
- 1 cup chicken broth
- 2/3 cup Nestle´® Carnation® Evaporated Milk
- 2 tablespoons chopped fresh flat leaf parsley
- 2 tablespoons chopped fresh tarragon
- 8 slices French bread, diagonally cut, each 3/4-inch thick, buttered and toasted
- 2 1/2 pounds Butterball® Turkey Breast, sliced 3/8-inch thick, warmed
- 1/3 cup toasted pine nuts
- Directions
- Nutrition Info
-
Melt the butter in a large skillet on medium-high heat. Cook and stir the mushrooms until all the liquid has evaporated.
Stir in the chicken broth. Simmer on medium-high heat until the liquid is reduced by half. Stir in the evaporated milk. Simmer 5 to 8 minutes or until slightly thickened. Stir in the parsley and tarragon; keep warm.
Place 1 slice of bread on each serving plate. Divide sliced turkey evenly over bread. Spoon mushroom sauce over turkey. Sprinkle each with pine nuts.
