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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Friday, November 25, 2011

Turkey Curry

1/4 cup chopped onion
1 tablespoon butter or margarine
1 (10.75 oz.) can cream of mushroom soup
1/4 cup milk
1 cup sour cream
1/2 teaspoon curry powder
1-1/2 cups cubed, cooked, turkey
parsley, dried or freshly snipped
rice, long grain or instant (already cooked)

Cook onion in 1 tablespoon butter or margarine.

Add the cream of mushroom soup and the milk; heat and stir until smooth.

Stir in the sour cream and the curry powder.

Add the cooked turkey; heat through, but do not boil.

Garnish with fresh snipped parsley, or with a bit of the dried parsley.

Serve over hot, cooked rice.

Yields: 4 servings.

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