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–+ servings

Turkey Chop Suey

Adapted from a recipe in the Casserole Cook Book, page 149.
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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.