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“Turkey Corn Scallop recipe from Stevenson Middle School and McKinley High School”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 2 tablespoons butter in a large, heavy-bottomed pan.
  2. Sprinkle in 3 tablespoons flour, stirring constantly.
  3. Stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder.
  4. Simmer, bubbling slightly, for 10 minutes, until thickened.
  5. Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through.
  6. Serve over rice, noodles or biscuit.

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