TURKEY + BEANS

Turkey + Beans

Turkey + Beans

Great way to rehydrate the cooked turkey from a different meal. That, or just purchase cooked turkey breasts and slice them. Quick creamy meal that was good, but I felt that it needed some sort of accompaniment. DefiniteIy don't skip the lemon zest at the end because the pow comes from that. I added an extra 1/2 cup of whole milk because it came out too dry, but that might be a preference for some. 

Recipe is from Cuisine Tonight, Quick & Easy Menus

GATHER:

  • 1 cup each diced onions and diced carrots
  • 2 tbsp minced fresh rosemary
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 3 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 cup whole-grain mustard
  • 1 lb cooked turkey or chicken, chopped
  • 1 can cannellini beans, drained and rinsed (9oz)
  • 1 tsp minced lemon zest

MAKE:

  1. Sweat onions, carrots, and rosemary in oil in a large sauté pan, covered, over medium-low heat until vegetables soften, 10-12 minutes. Season vegetables with salt and pepper.
  2. Sprinkle in flour, increase heat to medium, cook 1 minute. 
  3. Deglaze pan with milk, scraping up any browned bits on bottom. Simmer sauce until thickened, about 2 minutes. Stir in mustard, turkey, and beans; cook to heat through. 
  4. Off heat, stir in zest and season mixture with salt and pepper.