Friday, January 7, 2011

Simple Suppers: Turkey-Veggie Skillet

I don't know about you, but I definitely have evenings where I wonder what in the world I'm going to pull out for supper. Monday night we were just back from a weekend of holiday-ing. I'd worked and then grocery shopped my way home and still, to my tired eyes and brain, my fridge looked bare. However, I remembered some leftover Thanksgiving turkey in the freezer. With minimal chopping, some seasonings and a bit of heavy cream, we had a filling and delicious supper. I served this over steamed broccoli, but it would be just as delicious over rice or pasta.

So, for the next time you have a what's-for-supper moment, perhaps this recipe will be a source of inspiration. Any veggies you have on hand would easily work.



TURKEY-VEGGIE SKILLET
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olive oil and/or butter
8 oz mushrooms, chopped
2 carrots, shredded
1 large onion, chopped
8 oz fresh spinach (I chopped mine because I preferred it small)
2 cloves garlic, minced
Cooked, chopped turkey (or chicken)
salt and pepper to taste
heavy cream or bechamel sauce

Heat olive oil and butter in a saute pan over medium heat. Add mushrooms, onions, carrots, and garlic. Saute until onions start to soften and become translucent.

Add spinach and saute about 1 minute before adding chopped turkey. Season with salt and pepper. Cook another couple of minutes to heat turkey.

Add moderate amount of heavy cream (this honestly depends on the quantity in the skillet, you just want enough to cover everything, but not be drowning in cream) and simmer until cream thickens slightly. Serve over steamed veggies, rice, or pasta.