Turkey Chop Suey

Is chop suey authentic anything?? Other than a yummy dish? I don't know but I really like it. When I make it that is. Please indulge me on another recipe in which I start out with something you know and love and then change, change, change it because I don't have all the normal ingredients.

In an old Taste of Home Book (2007 Annual Recipes) I found the original which was a use for leftover turkey - which is what I needed to do. I cooked a turkey that was in my freezer in anticipation of getting a half of a cow worth of meat and I needed the space. Then the temps hit 97 degrees for a couple of days and who really wants a turkey dinner when it is that hot?

This is my take on the recipe - it used up some random veggies in my fridge, and because I am unbelievably out of tamari sauce I "invented" my sauce - which was really good.

Any veggie would work but these were really yummy!

Turkey Chop Suey

1 small onion diced
2 celery ribs, sliced
1 leek, sliced thin in half moons, cleaned well
1 small zucchini sliced in half lengthwise and then sliced thin in half moons - parboiled
1 small container of mushrooms sliced thin
1TBS butter 1 TBS coconut oil
2 - 3 cups cooked chopped turkey
2 cups turkey broth - made from your turkey carcass
2 TBS cornstarch
1/4 cup cold turkey broth or water
3 TBS tamari OR 2 TBS fish sauce and 2 TBS teriaki eel sauce
1 can of bean sprouts drained or one small bag fresh
Hot cooked rice

In a large skillet, saute the onion, celery, mushrooms and leek in butter/coconut oil. Meanwhile bring a small amount of water to boil in a small pan and add your zucchini - parboil for 3-4 minutes. When zucchini is soft dump the whole pan, liquid and all into your skillet. Add turkey and broth, bring to a boil. Reduce heat.

Meanwhile in a small bowl combine cornstarch and your 1/4 cup liquid plus the tamari stirring until smooth. Add to pan and stir. Bring back to a boil and stir for a couple of minutes until liquid begins to thicken. Add bean sprouts and cook a bit if fresh. Serve over rice.