Creamy Jalapeno Turkey
As I was sitting down to my computer this morning, something outside caught my eye. As I stood back up, I told husband to grab the camera! Living out here in the boonies, you never know what you might see or what might be roaming around the yard and today was no exception. There were about 7 or 9 wild turkeys walking right next to the woods on the side of the house. We have seen wild turkeys along the side of the road many a time, but never any right in our own back yard and we were elated to say the least! Sneaking as quietly as possible out the back door to get a picture of them, they got a little spooked and started trotting into the woods. I told Kenny that we should have grabbed the gun instead of the camera, having our own wild turkey awaiting in the freezer for Thanksgiving, but then he asked me who was going to clean it and I agreed that the camera was the better option of the two! I wasn’t going to do a turkey recipe today, but those guys just seemed to change my mind…….This is a very easy recipe and ever so tasty!
- 1 can (10 oz) cream of celery or mushroom soup (I use celery)
- 8 oz Velveeta cheese with jalapenos (if you can't find Velveeta w/ jalapenos, just add jarred jalapenos, chopped to taste)
- 1 can (4 oz) sliced mushrooms, drained (again, I saute ⅓ cup of sliced celery and add in lieu of the shrooms)
- 1 jar (2 oz) chopped pimento, drained
- ¼ teas ground cumin
- 2 teas parsley flakes
- 2 cups diced cooked turkey
- Combine whichever soup you prefer with the cheese in a heavy saucepan and heat slowly over low heat to melt the cheese, stirring to mix.
- Add remaining ingredients and mix well.
- Cook over low heat until thoroughly heated.
- Can be served over cooked noodles or rice.
Oh, I forgot to mention, yesterday while I was straightening out my freezer, I had taken out some turkey I had frozen for lunch today, eerie coincidence or what? Enjoy and if I don’t get back tomorrow, have a nice weekend!