Creamed Turkey
Submitted by Cassie Bingo
Diced leftover turkey in a creamy mushroom sauce with green peppers and pimiento, served over rice or in patty shells. The best way to use up Thanksgiving leftovers in 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThe day after Thanksgiving, this is exactly what that leftover turkey wants to become.
Diced turkey gets folded into a rich cream sauce built with mushrooms, onion, green pepper, chicken broth, and half-and-half, all thickened with a butter-and-flour roux.
Pimiento adds little jewels of color, and an optional splash of sherry brings a touch of warmth that ties everything together.
Spoon it over fluffy rice or pile it into crisp patty shells for a quick meal that’s leagues better than a cold turkey sandwich.
Kitchen Tips
- Use a mix of dark and white meat for the best flavor and texture in the sauce.
- Fresh mushrooms sautéed in the butter are a worthwhile upgrade over canned if you have them on hand.
- Add the sherry at the very end so its flavor stays bright and doesn’t cook off completely.
- This freezes well without the rice or patty shells; reheat gently over low heat, stirring to keep the sauce smooth.
Ingredients
Directions
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.
Boil 1 minute.
Add turkey and pimiento.
Continue cooking until meat is heated.
Serve hot with rice or in patty shells.
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