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Turkey S**t

Submitted by: wvhomecanner on May 23, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Turkey S**t

I have to share this – my family’s favorite recipe after Thanksgiving. It’s called Turkey S**t. This is not a joke.

In 1983, a couple of days after giving birth to my daughter, my neighbor stopped by & brought me lunch. No explanation about the contents, she just said it was her current favorite recipe. Well, it was so good that I called to thank her & asked for the name of the dish & recipe. She started giggling & said, “it’s called chicken s**t”. Turns out that she had gotten this recipe from someone (who had not named the dish) and she liked it so much she was making it for her family quite often. She had three (VERY ornery) little boys, and one night as she served dinner, one exclaimed “OH NO!, we’re having that chicken s–t again!” ….. and the name stuck.

I thought it was a story worth preserving 🙂 and it is still known by that name in my house – just the poultry name changes ;-). It is not an exact recipe, and is not the healthiest, but, darn is it good!!

Attribution Link

Difficulty: Easy

Servings: as many as you want to make

Ingredients

1 cup diced onion
1 cup diced celery
butter
2 or 3 cans cream of mushroom soup
Velveeta – one pound+
leftover cubed or shredded turkey (or chicken or even ham)
chicken broth
Soul Seasoning


**for a recipe for Soul Seasoning in case you can’t find it in the inexpensive spice section of your store plus other discussion of this recipe, see the Attribution Link above.

Directions

In a large (preferably nonstick) soup pot, saute’ about 1 cup each of diced onion & diced celery in a generous amount of butter just until barely tender. Stir in two or three cans of cream of mushroom soup (undiluted) and stir well. Add about a pound or so of Velveeta cheese, cubed. Stir mixture often over low heat until cheese is melted. Stir in desired amount of leftover cubed chicken or turkey. (use your home canned – works great!) Heat through. Season with about a teaspoon of Soul Seasoning. Add one pound of cooked & drained wide egg noodles. Thin with chicken broth as desired.


We like this with just cooked (frozen) baby peas, buttered. For some reason, they are the perfect pairing with this (my DS always adds the peas to his noodles). This is also fantastic reheated in the microwave – the leftovers are much coveted for lunches. It is easily increased if you need to feed more people by adding more soup, noodles, etc.

Try it – it’s a keeper.

Categories: Crowd-Size, Kid-Friendly, Leftovers, Main Dish, One Dish Meal, Other Main Dish, Poultry

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Reviews

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  1. 11-26
    8:58
    pm

    This is the #1 requested recipe post-turkey day at my house 🙂

  2. 11-27
    2:56
    am

    Wondered when you were going to post the recipe.

    It really is that good!

  3. 11-27
    9:39
    am

    I put it here back in May but it just doesn’t shine as much as it does in November hehe. Max just left for work with ‘pick up Velveeta’ on his to-do list 🙂

    dede

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