For an Asian twist to leftover Turkey, Tempting Pineapple Turkey with Almonds will soon prove to become a family favourite! This recipe will satisfy 4 hungry or 6 moderate-sized appetites.
1 c chopped onion
2 T vegetable oil
1-10 pkg of frozen snow peas
1½ c celery, sliced diagonally
2 chicken bouillon cubes
¾ c water
2 T cornstarch
1 T soy sauce
1-20 oz can pineapple chunks, with juice
1 –10 oz can sliced mushrooms, drained
1 –5 oz can sliced water chestnuts, drained
½ c slivered blanched almonds
3 c julienne strips of cooked turkey cooked rice
- Heat the oil in a skillet, and add the onion. Sauté until just soft.
- Dissolve the bouillon cubes in the water.
- Add the peas, celery, and dissolved bouillon to the skillet. Stir together, then cover.
- Bring to the boiling point, reduce heat and simmer for 5 minutes.
- Combine the soy sauce, cornstarch, and drained pineapple juice together, stirring until a smooth consistency is formed.
- Slowly add the sauce to the skillet with the vegetables, stirring until the sauce thickens and boils for 3 minutes.
- Add the pineapple, mushrooms, water chestnuts, almonds and 2 cups of the turkey strips.
- Cover, and allow to cook on medium low heat until the remaining vegetables are hot.
- Pour into a serving bowl, and top with the remaining pre-cooked turkey strips.
- Serve your Tempting Pineapple Turkey with Almonds over a bed of fluffy white rice, sprinkled with fresh chopped parsley and julienne strips of crystallized ginger. (either homemade or store-bought—recipe available on betweenclosefriends.com blog)
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