Turkey and Mushroom Tasty Croustades

With the holidays around the corner and New Year’s Eve on the rise, this is a good way to use up some of the left-overs.  Entertain with abandon and make these up ahead of time. You show off you!

  • 20 slices of white sandwich bread (Cobbs Bakery is good)
  • melted butter

Preheat oven to 350 degrees.  Remove the crust and brush both sides of each bread slice with melted butter.  Press the slices gently into muffins tins and bake until golden (approximately 15-18 minutes).

  • 1/4 cup butter
  • 1 cup finely chopped fresh button mushrooms
  • 1/2 small onion, chopped fine
  • 6 1/2 ounces chopped turkey
  • 3 tbsp. flour
  • 1 cup half and half cream
  • 1 tsp. lemon juice
  • pinch of salt
  • pinch of Cayenne
  • chopped fresh parsley

In a saucepan, melt the butter and saute the onionand mushrooms until the onion is transparent.  Add the turkey meat and stir to combine.  Sprinkle the flour over the mixture and blend well. Slowly add the cream and the rest of the ingredients (except the parsley, lemon juice, salt and cayenne) and bring to a boil and thickens.  Remove from the heat and add the lemon juice, salt and cayenne.  Fill the croustades and place on a cookie sheet and heat up in the oven, When hot, sprinkle parsley on top.

The empty shells can be made ahead and frozen. Do not fill.

 

**in a super pinch or you ate all the turkey, use (ugh) canned turkey flakes.

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