1 turkey drumstick, about 1/3 lbs
1/2 turkey breast, about 1/2 lbs
2 cans (10-oz. size) condensed cream of mushroom soup
1 can (10-oz.) mushrooms, drained
1/2 can (10-oz. size) water chestnuts, sliced
1/2 green pepper, diced
1/2 sweet red pepper, diced
Freshly ground pepper to taste
Grated parmesan cheese
Simmer turkey leg and breast in chicken broth or lightly salted boiling water, adding a carrot, a rib of celery, an onion and about 1 tsp. poultry seasonings. Cook for about 1/2 hours, until tender. Cool in the liquid. Remove skin and bones and cut in chunks (about 5 cups turkey).
Beat soup until smooth and mix in enough turkey broth to give thick sauce consistency. The mixture will become thinner during baking. Mix in turkey and remaining ingredients except cheese. Turn into greased 10-cup casserole and sprinkle generously with cheese. Bake at 375 F. about 35 minutes, until bubbling. Makes eight or 10 servings. A little grated onion may be added.