Turkey Salad ala King

Potpourri of Cookery, 1980

1 1⁄2 hours — 6 Servings

Ingredients

1		turkey breast with bone (about 4 pounds)
1 1⁄3	cup	dry sherry
		whole celery stalks with leaves
1	large	onion (sliced)
1⁄2	cup	water
1 1⁄2	teaspoon	salt
1 1⁄2	teaspoon	curry powder
1		bay leaf
1		red pepper

Instructions

Line bottom of deep heavy pot or Dutch oven with celery and onion. Add remaining ingredients. Cover pot; cook slowly 1-1/2 hours until poultry is tender. Add more water as needed. Correct seasoning.