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Instructions
In a large skillet at medium high heat, melt the ½ cup butter and add the chopped 1 red bell pepper. Saute for 2 minutes, then add sliced 8 oz mushrooms and 1 cube chicken bouillon. Break up the bullion cube and stir it into the ingredients while sauteing mushrooms, about 2 minutes.
Add 2 cups chicken broth and 2 cups heavy cream, bring to a low boil, then reduce to low heat and allow to simmer for 3-4 minutes, stirring occasionally.
Add thawed 1 cups frozen peas and chopped 4 cups leftover turkey, stir and season with salt & white pepper. Simmer an additional 2-3 minutes or until turkey meat is warmed.
Remove from heat, garnish with 1 tablespoon fresh parsley, and serve over your choice of rice, pasta, toast, or biscuits.