5 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 cup (low sodium) chicken or turkey stock
1 1/2 cups milk, half and half, or cream
1/4 teaspoon sage or Bell’s Seasoning
2 cups turkey
1 tablespoon chopped pimientos (optional)
1/4 cup fresh parsley, minced
1 tablespoon chopped shallots or onions
1 can Veg-All or 1 box frozen mixed vegetables
1 dozen freshly baked popovers
In a skillet, melt butter and add chopped shallots, parsley, and flour. Stir continuously. Add salt, pepper, chicken stock and milk and turn to medium high heat until mixture comes to a boil, then reduce heat to a simmer. Do not allow to scorch. Add turkey. Add pimientos (if using) and drained Veg-All or frozen mixed vegetables (anywhere from 10 oz to 1 lb). Cook over low heat until mixture thickens.
Using a sharp kitchen shears, cut an X into the top of popovers and squeeze bottom to open. Scoop creamed mixture into the center of the popovers while they are still hot.
To plate, scoop a small portion of the liquid onto the dish below the popover and sit popover in the center. Sprinkle popover top with paprika (optionally) and garnish with parsley.
Note: If you don’t have low sodium chicken stock and will be using regular chicken stock or bouillon instead, reduce salt to 1/8 teaspoon.