Baked potatoes topped with a sherried turkey, mushroom and Parmesan cream sauce. A great recipe for using leftover turkey.
4 baking potatoes
3 tablespoons butter
1 cup chopped onion
1 cup sliced mushrooms
2 tablespoons all-purpose flour
2 cups milk
1/4 cup freshly grated Parmesan cheese
3/4 pound diced cooked turkey
2 tablespoons sherry
1/4 teaspoon liquid hot pepper sauce (optional)
1/4 teaspoon salt
- Bake potatoes at 425°F (220°C) for 50 minutes, or until tender.
- In a medium saucepan, melt butter; sauté chopped onions until tender. Add sliced mushrooms and cook 3 minutes. Sprinkle in flour and cook, stirring over moderate heat, for 2 minutes. Gradually stir in milk; bring to a boil. Stir in grated Parmesan cheese. Reduce the heat and simmer for 10 minutes. Add diced cooked turkey, sherry, liquid hot pepper sauce, and salt; heat through.
- Spoon sauce evenly over baked and split potatoes.
Makes 4 servings.