|By Lisa VanWilliams|
This is a great recipe for after Thanksgiving or whenever you have turkey leftovers and you can't stand the thought of one more turkey sandwich. My mom has been making this recipe for years and she calls it "American Chop Suey". It's an incredibly flavorful soupy stew that's served over rice and you top it with crunchy La Choy Chow Mein noodles. One plate might not be enough and the kids will go nuts for the crunchy noodles.
Leftover turkey cut or shredded into pieces
2-3 stalks celery
1 large whole onion
2 carrots cut into small pieces
1 can mushrooms (it's what we had on hand, go fresh if you can)
2 tablespoons olive oil
32 oz or more chicken broth
1/2 cup to 1 cup molasses (for large amount of turkey do 1 cup)
1/2 cup to 1 soy sauce (for large amount of turkey do 1 cup)
La Choy Chow Mein Noodles
1 can bean sprouts
1 can sliced water chestnuts
Shred your turkey into pieces.
Sauté your celery, onions, and carrots in a big pot (you will eventually add everything into this pot so make sure it's big enough) with some olive oil & pepper until they are soft/tender (no salt needed with soy sauce). Then you add in the rest of it: broth, mushrooms, turkey, bean sprouts, water chestnuts, soy sauce, & molasses. The molasses is like the secret ingredient that adds a real depth of flavor in a way you won't expect. The sauce will thicken upon sitting and simmering. Serve over rice. Enjoy !