Creamed Turkey On Toast Recipes

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.

CREAMED TURKEY ON TOAST

Steps:

• The stock needs to reduce down from one quart to three cups so place on stove and simmer until reduced.
• If you have part of a turkey leftover and are using the meat from that for this recipe, place the whole carcass in with the stock. It will help soften the meat so you can remove it from the bone. This step is only an option if you don't already have the two pounds of cooked turkey or chicken and are picking meat from a turkey or chicken.
• Once the stock has reduced, add milk and cream and heat just until hot. Keep warm over low heat.
• In a large skillet, melt butter over medium and add onions. Cook until translucent and no longer crunchy.
• Add flour and cook for three minutes.
• Add stock and cream mixture one third at a time to the skillet, stirring each time with a wire whip.
• Once all of the liquid is in, add salt, nutmeg, mustard, pepper, onion powder, garlic powder and curry powder.
• Cook over low heat for a few minutes and add cooked turkey or chicken shredding as you add.
• Bring up to hot but be careful not to scorch.
• Add frozen peas, stir and hold over low heat while you slice and toast the bread.
• Slice bread into thick slices and lightly toast.
• To serve, place single slices of toast on dinner plates and top with a generous portion of the creamed chicken.
• Great served with steamed carrots.

CREAMED TURKEY ON TOAST

Steps:

• In a skillet on low/medium heat, melt the butter.
• Add the diced onions, carrots and celery. Cook until soft, about 5 minutes.
• When the onions, celery and carrots are soft, stir in the salt, dry mustard, and thyme.
• Add the flour, mix well, and cook for about 1 minute.
• Then add the stock and milk, and bring the mixture to a low boil, stirring constantly until the mixture thickens (about 5 minutes).
• Stir in the turkey and let the mixture simmer for about 5 more minutes, until the turkey is warmed through.
• Add the frozen peas. Let simmer for 1 minute.
• Serve over warm toast.

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.

CREAM OF TURKEY ON 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.

CREAMED CHIPPED BEEF ON TOAST

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

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.

CREAMED EGGS ON TOAST

Steps:

• Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
• Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

CREAMED GROUSE ON TOAST

Steps:

• In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remove grouse. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth; set aside. , In a large skillet over medium heat, saute onion and mushrooms in butter until tender. Add flour. Stir in the broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Add grouse and heat through. Add cream and parsley. Heat through. Serve over toast; garnish with parsley if desired.