Turkey Chop Suey Recipes

TURKEY CHOP SUEY

Steps:

• In a large skillet, saute onion and celery in butter until tender. Add the turkey, water chestnuts and broth; bring to a boil. Reduce heat. , In a small bowl, combine the cornstarch, water and soy sauce until smooth; add to turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bean sprouts. Serve with rice.

CHICKEN CHOP SUEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

TURKEY CHOP SUEY

Steps:

• Heat the oil in a large skillet or wok until very hot. Add the scallions, celery, mushrooms and cabbage and stir-fry until cabbage is tender, about 3-4 minutes.
• Add the bean sprouts, turkey, soy sauce, and dry sherry and stir-fry until heated through, about 1-2 minutes.
• Combine the broth and cornstrch to make a smooth paste. Add to pan and stir-fry for 1-2 minutes, or until the sauce has thickened. Seerve with white rice.

TURKEY CHOP SUEY

Steps:

• Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
• Add mushrooms, garlic and carrots; stir-fry 2 minutes.
• Add soy sauce.
• Cook 3 minutes, stirring occasionally.
• Add water chestnuts and green onions.
• Combine broth and cornstarch, mixing until smooth.
• Add to skillet; simmer uncovered 5 minutes or until thickened.
• Serve over rice; top with chow mein noodles, if desired.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

NO-CHOP TURKEY CHOP SUEY

Steps:

• Brown meat. Drain.
• Dissolve bouillon in 1 ½ cups boiling water.
• Add to skillet with meat.
• Combine ½ cup cold water with cornstarch. Sir into meat mixture.
• Bring to a boil.
• Reduce heat and simmer until thickened.
• Add drained chop suey vegetables and soy sauce.
• Stir and cook until heated through, about 15 minutes.
• Serve over rice. Sprinkle with chow mein noodles.

QUICK TURKEY CHOP SUEY

Steps:

• In a nonstick skillet or wok, cook turkey and onion over medium heat until turkey is no longer pink, breaking it into crumbles; drain. Add 1 cup broth and the next 4 ingredients. Bring to a boil. Reduce heat; cover and simmer until celery is tender, 10-15 minutes., Add bean sprouts. Combine the cornstarch, soy sauce and remaining broth; stir into turkey mixture. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, serve over rice.

TURKEY CHOW MEIN

Steps:

• Melt butter in the wok or saute' pan. Saute' onion, celery, and carrots in butter until tender-crisp. Approximately 20 minutes. Saute' in the chopped turkey. Add 1 1/2 cups poultry broth or stock. Add the rinsed bean sprouts and heated through and simmering. Combine 2 Tbsp. water, 2 Tbsp. cornstarch and the soy sauce product in a small bowl. Add to the vegetable mixture and stir until thickened. Add mushrooms and water chestnuts if you're using and heat to serving temperature. Serve hot over Chow Mein Noodles for Chow Mein. Or Serve over rice for Chop Suey.