|4||Slices bacon, chopped|
|1||(227g/8 oz) Package mushrooms, quartered|
|1||Red pepper, diced|
|½ cup||(125 mL) White wine|
|1 2/3 cup||(400 mL) Coconut milk|
|1 tbsp||(15 mL) Cornstarch|
|3 cups||(750 mL) Chopped cooked turkey|
|1 cup||(250 mL) Chicken broth|
|Salt and pepper|
|3||Green onions, finely sliced|
HEAT a large skillet over medium-high. Add bacon and cook for 6-8 minutes or until crispy. Remove from pan using a slotted spoon. Add onion to the same pan with the bacon drippings. Cook for 2-3 minutes or until the onions are soft and fragrant. Add mushrooms and peppers and continue to cook for 2-3 minutes. Stir in white wine and deglaze the pan, scraping up any flavourful bits from the bottom of the pan. Whisk cornstarch into the coconut milk. Add to the pan along with the turkey and broth. Bring to a boil then reduce heat to simmer until a sauce-like consistency is reached, about 2-3 minutes. Season with salt and pepper. Serve over puff patty shells, rice or pasta and garnish with green onions.
Use milk or cream in place of coconut milk.
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