But after I stopped eating red meat (16 yrs ago), I made a revision to the recipe, but I couldn’t remember what it was. Then my memories started to collide and I felt like this was the recipe all along….
I googled the recipe, but all I could find were recipes that made their own roux (which I later found out is how my grandpa made it)…and I know at 25, I was not making my own roux! Hell, I don’t even want to make it right now. So I kept searching, positive cream of mushroom soup was involved. I gave up and asked my mom how she makes it. She said she uses brown gravy for hers. Nope, not how I have made it within the last 16 years.
I continued to search for a recipe similar to what I (sort of) remembered. The problem is, my memory sucks. Finally, I found one that was close to what I would make. I played with it a little bit, but in the end, it turned out pretty yummy. Dennis ate about ½ of the mixture, so that’s gotta be a good sign, right?
1 lb of turkey burger, crumbled2 cans of cream of mushroom (low sodium) soup
¾ can of milk
Salt (to make up for the low-sodium soup) & pepper to taste
Once turk burg is cooked and crumbled, add soup & milk to frying pan, cook on low/med until it becomes a nice gravy, add S&P, stir well and let simmer on low for about 5 mins.
We serve with white bread. We put one piece down, put some of the mixture over it, then add the 2nd piece of bread & add a little more mixture. Serve with some mixed veggies and enjoy!