Chinese Turkey

Every November, there is plenty of turkey to enjoy. Here is a terrific recipe that can use up your leftover Thanksgiving turkey. The flavor is delicious and different from standard turkey dishes. And the recipe is flexible so that you could adjust many of the ingredient amounts and still have a delicious dish.

When I made this recipe, I had one last green pepper from my garden that I used. But I forgot to get celery, and I know that celery would be a great addition to this recipe. I think that carrots could be a tasty addition for this dish. I served this dish with rice but it would also be delicious with noodles.

Chinese Turkey 

• 3/4 cup chicken broth
• 1 medium onion, chopped
• 1 cup chicken broth
• 1 cup thinly sliced celery
• 4 canned water chestnuts, sliced
• 1/4 tsp. ground ginger
• 1 tsp. salt
• 1 Tbsp. soy sauce
• 1 one-pound can beat sprouts, rinsed and drained
• 2 cups cooked turkey, cut into strips
• 1 medium green pepper, cut into strips
• 1 Tbsp. cornstarch
• 1 Tbsp. chicken broth

Place 3/4 cup chicken broth and onion in a sauce pan; cook over moderately low heat for ten minutes, until onion is tender, stirring occasionally. Add the one cup of chicken broth, celery, water chestnuts, ginger, salt, and soy sauce; heat for five minutes, stirring occasionally. Add bean sprouts, turkey, and green pepper; heat for four minutes, stirring occasionally. Mix cornstarch and the one tablespoon of chicken broth together until smooth; stir into turkey mixture. Cook a few more minutes until sauce is thickened. Serve with rice or noodles. Enjoy!