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Turkey Corn Scallop

Turkey Corn Scallop recipe from Stevenson Middle School and McKinley High School

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Melt 2 tablespoons butter in a large, heavy-bottomed pan.
  • Sprinkle in 3 tablespoons flour, stirring constantly.
  • 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.
  • Simmer, bubbling slightly, for 10 minutes, until thickened.
  • Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through.
  • Serve over rice, noodles or biscuit.
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"Turkey Corn Scallop recipe from Stevenson Middle School and McKinley High School"
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  1. anoano
    Turkey Corn Scallop recipe from Stevenson Middle School and McKinley High School
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