And now for something completely different…
Have leftover turkey in your fridge?
p.s. Be sure to read her literary association angle at the end.
16 ounces of lean ground turkey
1 small white or yellow onion, diced fine
1 package (12-oz.) wide egg noodles
3 10-oz. cans low fat cream of mushroom soup
2 cups low fat milk
Sea salt, black pepper, garlic powder to taste
Saute onion until as limp as your writerly muse after a weeklong bout with writer’s block. Add turkey and brown. Sprinkle on spices. (Good time to recall that variety is the spice of life, and vary your sentence types to add interest.) Pour in soup and milk. Mix well and simmer for 10 minutes or so. Cover and cook on low for @15 minutes. Prepare noodles according to package, then drain. (Feeling drained by your WIP? Try switching to a different project for a bit.) Garnish with parsley if desired. Serves 8-10.
**Literary Associations: The 18th century Russian noble family Stroganov is best known today for this namesake recipe, but most likey, beef stroganoff began as peasant fare before landing on Count Pavel Stroganov’s table. Tolstoy described Russian society of that era in War and Peace as being enamored with all things French, so the desire to cook in the French style may be credited with the invention of this favored dish.
Now, get cookin’ on your WIP!