1 bunch celery, chopped
1 cup butter, melted
3 tablespoons all-purpose flour
1 cup water
salt and pepper to taste
1 cup vegetable oil
1 pound fresh, skinless, boneless turkey breasts
1 cup minced onion
1 (32 ounce) can sliced mushrooms
2 teaspoons distilled white vinegar
3 tablespoons white vinegar
1 cup ketchup
1 1/2 teaspoons paprika
1 green bell pepper, thinly sliced
2 tablespoons chopped fresh parsley
1 pound turkey sausage, casings included
1 (16 ounce) can mushrooms, drained
1 (15 ounce) can cream-style corn
Place celery and butter cubes in a large bowl. Stir together with flour, then water. Bring to a simmer, scraping bowl often, until mixture is thickened. Cover and marinate in refrigerator (at least 4 hours) for at least 1 hour.
In a medium saucepan, heat oil over low heat. Stir in mushrooms, onion, celery, turkey, parsley, broth, vinegar, ketchup and paprika. Adjust the ratios as needed. Add green bell pepper and parsley pepper's if desired.
Broil 5 to 10 minutes per side, until bird is no longer pink. Serve hot. Discard marinated marinade liquid or bread crumbs.
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