Best Creamed Turkey Recipes

CREAMED TURKEY ON MASHED POTATOES

Steps:

• In a large saucepan, saute the onion in butter until tender. Sprinkle with the flour, salt and pepper. Stir in the milk until blended. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the turkey and vegetables; cover and simmer until heated through. Serve with mashed potatoes.

MAMAW'S CREAMED TURKEY OVER TOAST

Steps:

• In a large no-stick skillet, begin heating the milk, margarine and chicken stock over medium heat.
• Whisk in the flour right away, eliminating all lumps, and as it comes to a boil, it should thicken.
• Add the salt and pepper. (Black pepper is okay as a substitute).
• As it thickens, toss in the chopped turkey and stir carefully as to not break up the chunks too much.
• If it gets too thick, just add some milk and stir.
• As soon as the mix is thick enough to your liking, it is done. Turn off the heat and cover until serving.
• Serve over slices of toast or, make up some of your favorite biscuits instead.
• If you have some left-over turkey broth from the day before when the turkey was baked, use that instead of chicken stock.
• Note: the more dark meat, the better. It really adds to the flavor of this dish.

EASY AND QUICK CREAMED TURKEY

Steps:

• Melt the butter over medium-low heat in a saucepan; add in the mushrooms and saute until golden and tender.
• Add in flour and bouillon powder; stir until smooth (about 1 minute).
• Slowly add in the broth and half and half cream; cook stirring until smooth, thickend and bubbly.
• Add in Parmesan cheese and pimiento; mix to combine.
• Season with seasoned salt and black pepper to taste.
• Add in diced turkey and cook until just heated through (do not boil).
• Spoon over toast.

CREAMED TURKEY IN TOAST CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll bread slices flat on a work surface using a rolling pin. Brush 1 side of each flattened bread slice with melted butter. Fit bread slices into muffin cups, butter-side up.
• Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion and green bell pepper until softened, 5 to 10 minutes.
• Reduce heat to medium and gradually stir cream of mushroom soup and milk into onion mixture until smooth; add Italian seasoning, sage, salt, and pepper. Stir turkey into soup mixture; cook and stir until bubbling, about 5 minutes. Place 2 or 3 bread cups on each place. Ladle soup mixture into each cup; top with parsley.

CREAMED TURKEY OVER RICE

Steps:

• In a large skillet, saute onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. , Reduce heat; stir in the turkey, milk, cheese, pimientos, salt, pepper and nutmeg. Cook until cheese is melted and mixture is heated through. Serve over rice.

CREAMED TURKEY OVER BISCUITS

Steps:

• 1. In a medium saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk and cream. Season with nutmeg, bouillon, salt and pepper. Bring to a boil. Cook and stir 2 minutes or until thickened. Add peas if using. Stir in the chicken; heat through. ( if too thick...add a bit more milk till desired thickness.) Serve over biscuits.
• 2. Serve over biscuits. This would also be great ladled over mashed potatoes...enjoy!!
• 3. Yum!

CREAMED TURKEY & TOAST

Steps:

• 1. In a large pot, begin heating the milk, margarine and chicken stock over medium heat.
• 2. Start whisking in the flour, eliminating any lumps, and as it comes to a boil, it should thicken.
• 3. Add the salt and pepper, to your taste.
• 4. As it thickens, add the turkey.
• 5. As soon as it is the thickness you like, it is done. If it gets too thick, just add some milk or stock to thin it out.
• 6. We serve over toast, but you could use biscuits or even noodles.
• 7. Also, we have added peas to this on occasion.

CREAMED TURKEY WITH PUFF PASTRY

Steps:

• Thaw one sheet of puff pastry. , Preheat oven to 400°. Cut pastry into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake 10-15 minutes or until golden brown., Meanwhile, in a Dutch oven, combine soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 5 minutes or until cream cheese is melted. Serve half of the turkey mixture with puff pastry triangles. Cool the remaining turkey mixture; transfer to freezer containers. May be frozen for up to 3 months.

CREAMED TURKEY WITH SWEET POTATO BISCUITS

Steps:

• Heat oven to 400 degrees. In a Dutch oven or heavy-bottomed skillet over medium heat, cook sausage meat, breaking it into small crumbly pieces as it browns. Pour off any rendered fat. Add butter and diced onion and cook, stirring, until onion is softened, 3 to 4 minutes. Sprinkle mixture with flour and stir to combine.
• Add milk 1/2 cup at a time, stirring vigilantly as the sauce thickens. Reduce heat if sauce is bubbling too rapidly. Whisk in gravy or broth and season with salt, pepper and cayenne. Fold in turkey meat and heat through. Keep warm.
• Make the biscuit dough: Combine flour, baking powder, baking soda and salt in a mixing bowl. Add butter and work it into the dry mixture with fingers until mixture resembles wet sand. Beat sweet potato and buttermilk together and stir into flour mixture. Mix briefly just enough to incorporate to make a soft dough.
• Transfer dough to a work surface and dust lightly with flour. Knead for 1 minute, then pat or roll dough to a 1 1/2-inch thickness. Use a floured biscuit cutter or water glass to cut 10 to 12 rounds from the dough. (Or simply use a sharp knife to cut dough into 2-inch squares or diamonds.) Place on a parchment-lined baking sheet and bake for 10 to 12 minutes until golden.
• To serve, split a warm biscuit and spoon saucy turkey over it.

CREAMED TURKEY

Steps:

• In a medium fry or saute pan heat butter over medium low.
• Saute mushrooms, peas and onions.
• Add flour and stir until smooth.
• Turn heat up to medium and slowly add the milk and stock.
• Stir constantly until thick and bubbly.
• Add the pimiento, turkey, celery salt and pepper.
• Stir well and taste-adjust seasonings.
• Cook until heated through but don't boil.
• Serve over hot rice or buttered egg noodles sprinkled with poppy seeds.

CREAMED TURKEY AND MASHED POTATOES

Steps:

• In a large saucepan, saute the onion in butter until tender. Sprinkle with the flour, salt and pepper. Stir in the milk until blended. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the turkey and vegetables; cover and simmer until heated through. Serve over mashed potatoes.

GLUTEN FREE CREAMED CHIPPED BEEF OR TURKEY

Steps:

• Prepare meat by slicing into 1/2" pieces, set aside.
• In large frying pan met butter and then add flour. After flour has been incorporated, start adding the milk slowly and stir vigorously to prevent lumps.
• Once the rue has reached your desired consistency, add the onion and garlic powders and the meat.
• Warm the meat through and then serve over gluten free bread or Vans GF waffles.

HERBED TURKEY BREAST IN GRAVY WITH CREAMED ENGLISH PEAS AND CRANBERRY COMPOTE

Steps:

• For the cranberries: In a saucepan over medium-high heat bring the cranberries, orange juice and zest, allspice, and sugar to a boil. Cook, stirring occasionally, until the cranberry skins begin to burst, 10 to 12 minutes. Reduce the heat to medium-low and cook until thickened and the liquid has reduced. Remove from the heat and set aside to cool.
• For the turkey: Blend the fresh herbs, salt, and pepper with 1 tablespoon oil and rub over the turkey breast.
• Heat a large saute pan over medium-high heat and add the remaining1 tablespoon oil. Sear the turkey breast until browned, reduce the heat, flip the breast, and add the chicken stock to fill the pan up to 1/4-inch. Cover the pan and cook until cooked through, about 20 minutes. Remove the turkey from the pan and keep warm.
• For the gravy: Place the turkey pan over medium heat, stir in the flour, and whisk until well blended. Add the chicken stock, thyme, and sage. Cook for 5 to 6 minutes until thickened. Strain sauce into a clean pan and whisk in the butter. Keep on low heat to keep warm.
• For the peas: Bring a saucepan of salted water to a boil. Blanch the peas and drain them. Pour out the water from the pan. In the same saucepan, melt the butter over medium heat. Add the flour, salt, and white pepper and whisk together until smooth, 1 to 2 minutes. Add the cream, reduce the heat to medium-low, and then add the cheese and peas, cooking until thickened and peas are softened, 10 to 12 minutes.
• For the potatoes: Peel and slice the potato on the bias.
• Heat the oil in a saute pan over high heat and heat until just about smoking. (It's important to have high heat so you get a good browning!)
• Add the potato slices to the pan and cook for 3 minutes on one side. Flip the potatoes. Season with salt and pepper. Stir in the chives. Turn off the heat.
• For plating: Plate the creamed peas in the center of the plate. Slice the turkey breast on the bias and place on top of the peas. Drizzle the cranberry sauce on the side of the peas. Spoon the gravy over turkey breast.

EASY AS CAN BE CREAMED TURKEY & VEGGIES

Steps:

• In a medium sized bowl add soup and milk, mixing well.
• Pour soup mixture into a large skillet; add turkey and veggies.
• Bring to a simmer over medium heat. If it looks to thin, add cornstarch mixed with water; stir until thickened. Season with pepper to taste.

BEST CREAMED TURKEY WITH THYME BISCUITS

Steps:

• Sauce -- It in medium size pot, melt the butter and add the chicken until well heated through, 5 or so minutes on medium heat. Add the flour and mix to combine well. Add the milk, sherry, thyme, salt and pepper and stir until well mixed and cook on medium until the sauce becomes thick. Reduce to low while you make the biscuits.
• Note: if you like the sauce thicker go a bit shy of the milk or just the opposite you want it thinner or more sauce -- just add more milk.
• Biscuits -- Preheat oven to 425 degrees. In a large bowl, add the bisquick, milk, thyme, cheddar and pepper and mix well. On a cookie or baking sheets lined with parchment or sprayed with pam drop spoonfuls of the mix on the pan. I like a couple of spoonfuls per biscuit. Bake for 15-18 minutes until golden brown.
• Serving -- Slice in half on your plate and serve the creamed turkey on top. Garnish with fresh parsley. Serve this with a nice green vegetable like broccoli rabe which could be roasted right along with the biscuits. Comfort food doesn't get much better.

SMOKED TURKEY LEG OSSO BUCCO WITH CREAMED CORN

Steps:

• For the turkey: In a large heavy bottomed saucepan, heat the canola oil until smoking.
• Season the turkey legs with salt and pepper and sear in the hot pan until golden brown all over, turning constantly, about 5 minutes. Remove from pan to a plate and set aside until needed.
• In the same pan add the garlic, onions, carrots, and celery and cook until vegetables are soft, about 5 minutes. Stir in the tomato paste and flour and continue to cook for 5 minutes. Add the wine and the beef broth. Return the turkey legs to the pan and continue to cook until tender, about 1 hour.
• For the creamed corn: While waiting for the legs to cook, begin the creamed corn. Add the butter to a saute pan over medium heat. Add the onions and saute until they become translucent. Using a sharp knife remove the corn kernels from the cob. Add the kernels to the sauteed onions and continue to cook until the corn becomes tender, about 10 minutes. Stir in the heavy cream and reduce the cream, until the mixture forms a thick sauce around the corn. Adjust the seasoning with salt and pepper, to taste, and set aside until needed.
• Once the turkey legs are cooked and the meat is really tender, remove them from the liquid to a platter. Reduce the cooking liquid over medium heat until it coats the back of a spoon. Add the bay leaves and the fresh herbs and allow to infuse for about 5 minutes. Season with salt and pepper, to taste. Remove the bay leaves.
• Arrange a turkey leg on each serving plate and cover with the cooking liquid. Spoon some of the creamed corn alongside and serve.

CREAMED TURKEY PASTRAMI ON TOAST (DAIRY-FREE)

Steps:

• Slice pastrami as thinly as possible and then cut slices lengthwise and crosswise so that they are thin/flat, bite-sized pieces (1 1/2 inches long by 1/2 inch wide).
• Melt margarine in saucepan or frying pan and fry the slices of turkey pastrami until browned on edges. (Medium-high heat worked well for me, ant took just over 10 minutes).
• Sprinkle flour over the turkey pastrami and stir until flour is browned. (This took less than a minute for me.).
• Stirring constantly, add soy milk and, if using, the cream cheese substitute. (I used this because I wasn't sure how well soy milk would thicken). Bring to a boil.
• After boiling, stir again and cook until thickening begins. Remove pan from heat and let stand for a minute or so. This thickened to a perfect consistency for me.
• Meanwhile, toast the bread, 2 to 3 slices is a serving size for me.
• Serve hot over toast. If there's any leftover sauce on your plate, sop it up with more toast, it tastes so good!
• NOTE: After this recipe was approved, I noticed that Zaar didn't include the nutrition info for the unsweetened soy milk. As a courtesy, I thought I'd put it up. On the carton of soymilk I used for this recipe: Unsweetened Silk Soymilk Organic, serving size 1 cup, 80 calories, 35 calories from fat, total fat 4g, saturated fat 0.5g, trans fat 0g, polyunsaturated 2.5g, monounsaturated 1g, cholesterol 0mg, sodium 85mg, potassium 300mg, total carb 4g, dietary figer 1g, sugar 1g, protein 7g, vit A 10%, calcium 30%, vit D 30%, folate 6%, zinc 4%, vit C 0%, iron 6%, riboflavin 30%, vit B12 50%. I hope this helps.

CREAMED TURKEY AND RICE SOUP

Steps:

• In a large soup kettle, add turkey carcass along with the water.
• Bring to a boil, reduce heat to a simmer.
• Cover and cook for 1 1/2 hours.
• Remove bones; reserve meat for soup.
• Strain stock; set aside.
• In a large saucepan, combine onions, celery, carrots, rice and 1 quart (4 cups) of the stock.
• Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.
• In a large soup kettle, melt butter.
• Blend in flour; heat until bubbly, but do not burn.
• Add the half-and-half, and remaining 2 quarts (8 cups) of stock to the butter/flour mixture; cook and stir until bubbly.
• Stir in the reserved vegetable mixture, reserved turkey meat, (plus the 5 cups of diced turkey) and seasonoings.
• Heat slowly to serving temperature.
• Serves 12-14.
• Note: If using the full 16 cups of water, you may have at least 2 cups of stock leftover.

CREAMED TURKEY - BYE BYE LEFTOVERS!

Steps:

• Cut up any leftover turkey into bite size bits. Heat the soup slowly and add the cut up turkey.
• Also add any leftover gravy or dressing.
• Add the milk -- a little at a time.
• Heat thoroughly and serve over mashed potatoes.
• I always serve this with a veggie and leftover cranberry sauce. Yummy!

CREAMED TURKEY 'N' BISCUITS

Steps:

• In a large skillet over medium heat, melt 1/4 cup of butter. Whisk in 1/4 cup of all-purpose flour.
• While stirring with a whisk, add in 2 cups of milk and 1 cup of chicken broth. Add in salt, pepper, sage, and thyme. Stir continually until mixture thickens and comes to a low boil.
• Add in 2 cups turkey or chicken. Stir and allow to simmer until biscuits are ready. If mixture becomes too thick add additional chicken broth until desired consistency is reached.
• Divide biscuit in half and spoon creamed turkey over tops. Serve immediately.