ABOUT THE RECIPE
By The New York Times
1/2 cup sliced mushrooms
4 tablespoons (one‐half stick) butter
1/4 cup flour
1 teaspoon salt
13/2 cups turkey or chicken broth
1/2 cup milk
3 cups diced, cooked turkey
1/2 cup shredded coconut
11/2 to 2 teaspoons curry powder
11/2 teaspoon ginger
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
Sautè the mushrooms in the butter until tender. Add the flour and salt and stir until well blended. Add the broth and the milk and heat, while stirring, until thick and smooth.
Add the turkey, coconut land seasonings. Blend and reheat. Add more curry powder, if desired.
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