Creamed Turkey Pastrami On Toast Dairy Free Recipes

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.

TURKEY PASTRAMI

Steps:

• In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
• After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
• Pulse all in a spice grinder or food processor
• Apply rub to breast, cover tightly and refrigerate for 24 hours
• Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
• Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
• Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
• Cover loosely, cool and thinly slice.

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 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 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 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.