A recipe for turkey gravy over rice.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
3 cups coked, cubed turkey (or chicken)
10-1/2 oz. can condensed cream of chicken soup
1 egg, slightly beaten
1/4 cup milk
2 oz. can whole mushrooms
2 Tbsp. chopped pimento
1/4 tsp. celery salt
1/4 tsp. pepper
1/8 tsp. chili powder
1 cup shredded sharp Cheddar cheese
In saucepan, blend together and heat soup, egg and milk. Add remaining ingredients; blend well until smooth and hot.
This turkey dish is nice served over rice or noodles on plates from the kitchen for a family meal. But it can be used nicely for a buffet dinner, serving it from a chafing dish.