Turkey Chop Suey
Turkey Chop Suey
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is an easy recipe to prepare and is delicious. I made this on 30 Aug for the family and they loved it.
Ingredients
- 1 can bean sprouts, (14 oz / 396 g)
- ½ cup onion, sliced
- 2 tablespoons butter
- 3 cups cooked turkey or chicken, diced, canned - drained
- 1 cup celery, sliced
- ⅔ cup water chestnuts, sliced, drained
- ½ cup turkey or chicken broth
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon MSG
- ¼ cup water
- 2 tablespoons light soy sauce
- hot cooked rice, for serving
Instructions
- Drain the bean sprouts and reserve liquid. In a large saucepan, melt the butter. Add the onion slices and cook until tender but not browned.
- Add the turkey, celery, water chestnuts, broth, and liquid from the bean sprouts. Heat to boiling.
- In a small bowl, mix together, the cornstarch, seasonings, water, and soy sauce. Stir into the turkey mixture, cook stirring constantly, until mixture is thickened.
- Add the bean sprouts and heat through.
- Serve over hot cooked rice, enjoy.
Notes
Low cost per serving.
Updated on 30 August 2021.
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