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Turkey
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1
Jersey Fresh onion, chopped fine
1 Jersey Fresh red pepper, chopped fine
1 Jersey Fresh green pepper, chopped fine
6 TBS unsalted butter
½ cup all-purpose flour
3 cups chicken broth
6 cups cooked turkey, diced
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1½
cups Jersey Fresh potatoes, cooked, diced
½ cup Jersey Fresh parsley, minced, packed lightly
salt and pepper to taste
¾ cup dry sherry
½ cup half-and-half
Tabasco sauce to taste
1 TBS Worcestershire sauce
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Cook
the onion and peppers over low heat in the butter, stirring often until
just softened. Add the flour, and cook for 4 minutes more, stirring. Add
chicken broth, sherry and half-and-half. Bring mixture to a boil, whisking
as it cooks. Stir in the turkey, potatoes, Worcestershire sauce, Tabasco,
salt and pepper. Simmer, stirring occasionally, for 10 minutes, thinning
with water if needed. Stir in parsley. Serves 8
Contributed
by: Nancy Tindall, Trenton, NJ
Gold Rush Potatoes
6
medium Jersey Fresh potatoes, cooked one day ahead
¼ cup butter (½ stick)
2 cups mild cheddar cheese, grated
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1
pint sour cream
1/3 cup chopped Jersey Fresh scallions, including greens
1 tsp salt
¼ tsp pepper |
Cook
potatoes with skins on in salted water until fork tender. Drain and chill
overnight until cold. Peel and grate coarsely. Turn into a large mixing
bowl. Melt butter and cheese in a small skillet over low heat. Remove
from heat and blend in sour cream, scallions, salt and pepper. Pour over
potatoes and mix gently. Turn into a shallow butter 1½ quart baking
dish. Bake at 350 degrees for 35 minutes. Do not allow to brown.
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