Light Creamed Turkey And Baked Potatoes 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.

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.

BAKED TURKEY LOIN WITH POTATOES

Steps:

• Wash the unpeeled potatoes and give a small cut across on each one of them.
• Place the turkey loin and the potatoes on a baking dish and drizzle with olive oil and chicken broth. Season with salt, nutmeg, paprika, Worcestershire sauce and peeled garlic.
• Preheat the oven to 180ºC (350ºF).
• Bake until golden, about 1 hour and 30 minutes. Occasionally, drizzle the loin and the potatoes with the sauce.
• Turn off the oven and serve.

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.

HOME-STYLE TURKEY AND POTATO BAKE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside. Make mashed potatoes as directed on pouch using water, milk and butter.
• In 2-quart saucepan, heat turkey, vegetables, gravy and poultry seasoning to boiling over medium-high heat, stirring occasionally. Pour turkey mixture into casserole. Spoon or pipe potatoes around edge of casserole.
• Bake uncovered 35 to 40 minutes or until mixture bubbles around edge of casserole.

LIGHT CREAMED TURKEY AND BAKED POTATOES

Steps:

• Cut across grain of turkey slices to make strips 1/2 inch wide and 2 1/2 inch long. In a large skillet over medium heat, melt margarine. Cook and stir turkey until no longer pink, about 4 minutes. Sprinkle flour over turkey; cook and stir 2 minutes. Stir in milk and cook until thickened, about 3 minutes. Stir in peas, pimiento, poultry seasoning and salt and pepper to taste. Serve over split baked potatoes.

POTATOES BAKED IN CREAM

Steps:

• Peel onion as thinly as possible.
• Peel the potatoes and slice as evenly as possible, about 1/8" thick.
• In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
• Add the onion slices.
• Stir with a wooden spoon and cook until the onions are wilted and translucent.
• Add the cream and bring to a boil.
• Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
• Add nutmeg and season with salt and pepper.
• Simmer until the cream begins to thicken and the potatoes are almost tender.
• They should still have some resistance to the bite.
• **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
• Preheat the oven to 375 degrees F.
• In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
• (It is not necessary to grease the dishes first).
• **The casseroles can be assembled to this point well in advance of baking.
• The potatoes will not discolor since they are already partially cooked.
• Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
• Serves 6-8.

LIGHT TWICE BAKED POTATO CASSEROLE

Steps:

• Heat oven to 425 and bake potatoes for 40-60 minutes or till tender, let cool.
• Peel potatoes and cut into 1 inch cubes.
• Mix potatoes, salt, pepper, garlic powder, onion powder and sour cream.
• Place half of potato mixture in a greased 13x9 baking dish.
• Sprinkle with half of the cheese, bacon and green onions.
• Repeat with second half of the potato mixture.
• Top with second half of cheese and bacon.
• Bake, uncovered at 350 for 25 minutes.
• Sprinkle with remaining green onions.

LIGHT CREAMED TURKEY AND BAKED POTATOES

Steps:

• Cut across grain of turkey slices to make strips 1/2 inch wide and 2 1/2 inch long. In a large skillet over medium heat, melt margarine. Cook and stir turkey until no longer pink, about 4 minutes. Sprinkle flour over turkey; cook and stir 2 minutes. Stir in milk and cook until thickened, about 3 minutes. Stir in peas, pimiento, poultry seasoning and salt and pepper to taste. Serve over split baked potatoes.