Pot Roast Turkey



2 lb cooked turkey (leftover roasted or boiled) cubed 1x1 inch
1 tablespoon butter
1 12 oz jar brown gravy
1 8 oz can tomato sauce
1/8 teaspoon pepper
4 medium sliced carrots
2 medium sliced potatoes
2 medium white onions, quartered

2 cups fresh mushrooms, quartered
1 tablespoon flour
2 tablespoons cold water

In a 5 quart saucepan, melt butter over medium-high heat. Add turkey; cook until browned on all sides. Stir in gravy, tomato sauce and pepper. Add carrots, potatoes, onions and mushrooms. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are tender; stirring occasionally. In am small container with a lid, combine flour and water; shake well to mix. Gradually stir into turkey mixture; cook until thickened, stirring often.


Serves 6


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