Creamed Turkey Recipes

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CREAMED TURKEY ON MASHED POTATOES



Creamed Turkey on Mashed Potatoes image

Use leftover fresh vegetables or your favorite frozen vegetable in this quick dish.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
2 cups 2% milk
2 cups cubed cooked turkey breast
1 cup frozen mixed vegetables
2 cups hot 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.

Nutrition Facts : Calories 372 calories, Fat 12g fat (7g saturated fat), Cholesterol 95mg cholesterol, Sodium 594mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.

MAMAW'S CREAMED TURKEY OVER TOAST



Mamaw's Creamed Turkey over Toast image

The day after Thanksgiving you can achieve the very pinnacle of comfort food! My mom ended up having to bake several turkeys a year just so we could get this stuff. Some very knowledgeable 'Zaarites helped me to ressurect it as the recipe had been lost.

Provided by Bone Man

Categories     One Dish Meal

Time 40m

Yield 8 cups

Number Of Ingredients 8

2 cups whole milk
2/3 cup chicken stock
4 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons all-purpose flour
5 cups cooked turkey, deboned and roughly chopped
12 slices white bread, toasted

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.

CREAMED TURKEY



Creamed Turkey image

Make and share this Creamed Turkey recipe from Food.com.

Provided by Diana Adcock

Categories     Poultry

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 cup sliced mushrooms
1/2 cup peas, fresh or frozen
1/4 onion, thinly sliced lengthwise
3 -4 tablespoons flour
1 1/2 cups milk
1/2 cup hot chicken or 1/2 cup turkey broth
1 (2 ounce) jar diced pimentos
4 cups diced cooked turkey
celery salt
black pepper

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.

Nutrition Facts : Calories 280.7, Fat 12.8, SaturatedFat 6.6, Cholesterol 94.7, Sodium 138.6, Carbohydrate 9.2, Fiber 1.2, Sugar 1.5, Protein 31.1

CREAMED TURKEY WITH SWEET POTATO BISCUITS



Creamed Turkey With Sweet Potato Biscuits image

Though this saucy, savory creamed turkey is designed for using Thanksgiving leftovers, it can be made any time of year. It's a dish that fans of biscuits and gravy will appreciate. These biscuits are a good way to use up leftover sweet potato (or you could bake sweet potatoes for this purpose), but the turkey would also be delicious with plain freshly baked fluffy buttermilk biscuits.

Provided by David Tanis

Categories     main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

4 ounces sausage meat, preferably breakfast sausage or sweet Italian sausage
2 tablespoons butter
1 small onion, finely diced
2 tablespoons flour
2 cups whole milk, more as needed
1 cup leftover gravy or 3/4 cup chicken broth
Salt and pepper
Pinch of cayenne
2 cups diced cooked turkey meat
2 cups/260 grams all-purpose flour, more as needed
2 teaspoons/6 grams baking powder
1/2 teaspoon /1 1/2 grams baking soda
1 teaspoon/3 grams kosher salt
6 tablespoons unsalted butter, cut into small pieces
1/2 cup mashed sweet potato
1/2 cup buttermilk

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.

Nutrition Facts : @context http, Calories 742, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 34 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 1037 milligrams, Sugar 10 grams, TransFat 1 gram

ROAST TURKEY WITH CREAM GRAVY



Roast Turkey with Cream Gravy image

Provided by Andrea Albin

Categories     Milk/Cream     turkey     Roast     Christmas     Thanksgiving     Dinner     Family Reunion     Christmas Eve     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
2 1/2 cups water, divided
About 4 cups hot turkey giblet stock
Melted unsalted butter if necessary
5 tablespoons all-purpose flour
3/4 cup heavy cream
Equipment: a 17- by 14-inch flameproof roasting pan with a flat rack; kitchen string; a 2-quart measuring cup or a fat separator

Steps:

  • Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 1 tablespoon salt and 2 teaspoons pepper. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Let stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in lower third.
  • Add 1 cup water to pan and roast, without basting, rotating pan halfway through, until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 1 3/4 to 2 hours total.
  • Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175°F). Discard string.
  • Make gravy while turkey rests:
  • Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners, then add remaining 1 1/2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain through sieve into measuring cup containing pan juices. Add enough turkey giblet stock to pan juices to bring total to 5 cups.
  • Put 5 tablespoons reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour. Cook roux over medium heat, whisking, 3 minutes. Add stock mixture in a fast stream, whisking constantly, then add cream, 1 teaspoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, whisking, then stir in any turkey juices from platter and simmer 5 minutes.
  • Serve turkey with gravy.
  • What to drink:
  • Lagier Meredith Mount Veeder Napa Valley Syrah '06

TURKEY IN CREAM SAUCE



Turkey in Cream Sauce image

I've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. -Kathy-Jo Winterbottom, Pottstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 10

1-1/4 cups white wine or chicken broth
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried rosemary, crushed
1/2 teaspoon pepper
3 turkey breast tenderloins (3/4 pound each)
3 tablespoons cornstarch
1/2 cup half-and-half cream or whole milk
1/2 teaspoon salt

Steps:

  • In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 231mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

CREAMY TURKEY STEW



Creamy Turkey Stew image

This is a variation on a recipe from Ontario Turkey. We like our version much better. The difference is poultry seasoning, no wine, and starting with cooked leftover turkey. We usually make a double batch and it never lasts very long.

Provided by j sr

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 6

Number Of Ingredients 16

3 tablespoons vegetable oil
2 tablespoons butter
4 potatoes, chopped
1 large sweet onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
4 cups cubed cooked turkey
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups chopped fresh mushrooms
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper
½ cup 18% cream

Steps:

  • Heat oil and butter in a large Dutch oven over medium high heat; cook and stir potatoes, onion, carrots, celery, garlic, and rosemary until onion is translucent, about 10 minutes.
  • Dust turkey with flour; stir into vegetable mixture. Stir chicken stock, mushrooms, poultry seasoning, salt, and pepper into turkey mixture; bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Remove from heat; whisk cream into soup.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 34 g, Cholesterol 81.6 mg, Fat 16.1 g, Fiber 4.9 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 975.7 mg, Sugar 4.3 g

CREAMY AFTER-THANKSGIVING TURKEY SOUP



Creamy After-Thanksgiving Turkey Soup image

This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.

Provided by Paul

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h55m

Yield 16

Number Of Ingredients 13

1 turkey carcass
1 cup butter, cubed
1 large onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup all-purpose flour
2 cups half-and-half
4 ounces fettuccine, broken into 2-inch pieces
¼ cup prepared stuffing, or more to taste
2 teaspoons salt
1 teaspoon chicken bouillon granules
¾ teaspoon ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  • Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g

CREAMY GROUND TURKEY, SPINACH AND PEA PASTA



Creamy Ground Turkey, Spinach and Pea Pasta image

This dish is a great way to feed a group of people and make a pound of meat stretch. I also sneak in veggies like spinach and peas for picky eaters. Rich, creamy and filling, this pasta is perfect for busy weeknights or special enough for entertaining.

Provided by Megan Mitchell

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt and freshly cracked black pepper
Extra-virgin olive oil
1 pound dark meat ground turkey
3 cloves garlic, minced or grated
1 tablespoon minced thyme leaves
1/4 cup all-purpose flour
1/4 cup dry vermouth or white wine
1 1/2 cups whole milk
1 cup freshly grated Parmesan, plus more for garnish
1 pound torchiette or any short pasta
1 bunch spinach, roughly chopped
1 cup frozen peas

Steps:

  • Bring a large stock pot of salted water to a boil.
  • Meanwhile, heat a large nonstick skillet over medium heat. Add 1 to 2 tablespoons olive oil along with the ground turkey and cook, breaking up the turkey with a wooden spoon, until browned, about 8 minutes. Season with salt and pepper. Turn the heat to medium low and add the garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Next, add the flour and stir to coat. If the skillet looks too dry, add 1 to 2 more tablespoons olive oil. Cook, stirring, until it smells nutty, about 2 minutes. Deglaze the skillet with the vermouth or white wine and cook, scraping up the browned bits with the wooden spoon, until the liquid evaporates. Next, add the milk and 1 cup Parmesan, liberally season with salt and pepper then simmer on low heat until the sauce thickens, 8 to 10 minutes.
  • At this point drop the pasta into the boiling water and cook per the package directions until al dente.
  • Five minutes before the pasta is ready, add the spinach and peas to the sauce and cook over low heat, stirring occasionally, for 5 minutes. Taste for seasoning; add more salt and pepper, if necessary. Add the pasta, along with 3/4 to 1 cup of the pasta cooking water, directly to the skillet and stir until the sauce is thick and creamy, 1 to 2 minutes.
  • Serve the pasta in shallow bowls, then sprinkle with pepper and extra Parmesan.

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From thekitchn.com


CREAMED TURKEY RECIPE | RECIPELAND
Sauté mushrooms, onion, and green pepper in butter. Blend in flour and seasonings.. Remove from heat. Slowly stir in broth and cream. Bring to a boil over low heat, stirring constantly.
From recipeland.com


CREAMY TURKEY OVER BISCUITS {THANKSGIVING LEFTOVER RECIPE}
2019-11-19 Instructions. Prepare biscuits according to package instructions and prepare the creamy turkey while the biscuits cook. In a skillet melt the butter over medium heat. Whisk in the flour and cook, while whisking, for about 20 seconds. Whisk in the chicken broth and then the milk. Allow the sauce to slightly thicken while whisking, about 1 minute.
From cheesecurdinparadise.com


CREAMY TURKEY CASSEROLE (BUDGET-FRIENDLY!) - SPEND WITH PENNIES
2020-08-26 Heat oven to 375°F. Combine topping ingredients and set aside. Cook pasta al dente according to package directions. Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes. In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta. Spread into a 9x13 casserole dish, top ...
From spendwithpennies.com


SLOW-ROASTED TURKEY WITH CREAM GRAVY RECIPE | MYRECIPES
Place breast halves and leg quarters in a large bowl; sprinkle with salt. Cover and chill 8 hours or overnight. Step 3. Combine reserved giblets, wings, and backbone in a large Dutch oven. Add 10 cups water, 8 celery pieces, 4 onion quarters, and 4 carrot pieces. Bring to a …
From myrecipes.com


34 LEFTOVER TURKEY RECIPES – THE KITCHEN COMMUNITY
The spices that send this pot of cooked turkey chili over the top are chili powder, cumin, dried oregano, and black pepper. Serve your steaming bowls of turkey chili with shredded cheese, diced avocado, diced red onions, sour cream, and cilantro. 21. …
From thekitchencommunity.org


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