Creamed Turkey Food

CREAMY TURKEY SOUP WITH CORN

Steps:

• Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
• Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk.
• Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.

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.

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.

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.

CARRIE ROBINSON

Steps:

• Preheat your oven to 425 degrees, Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
• In a large bowl, whisk together the flour, baking soda, baking powder, & salt. Add in the cubed butter and cut into the flour mixture with a pastry blender or two forks until the mixture is crumbly.
• Pour in the buttermilk and mix with a wooden spoon until just combined.
• Turn the biscuit dough out onto a well floured surface & roll out to about 1/2 inch thick. Using a biscuit cutter or the top of a glass cut out circles of dough. Place at least an inch apart on the prepared baking sheet. I was able to cut out about 10 biscuits from this recipe.
• Bake for 12-15 minutes, or until the edges are golden brown. Allow to cool to warm.
• While the biscuits are cooling, prepare the creamed turkey.
• In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour and continue to whisk and cook for 1-2 minutes.
• Pour in the half 'n half and broth. Season with the salt & pepper. Continue to heat, whisking every minute or so for about 5 minutes.
• Dump in the chopped turkey and stir. Heat another 3-4 minutes or until the turkey is heated through and the sauce has thickened.
• To serve, cut a biscuit in half and place on a plate. Add a nice heaping scoop of reheated leftover mashed potatoes. Generously ladle the creamed turkey over top of the biscuit and mashed potatoes.
• Enjoy!

CREAMED TURKEY

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.

CREAMY TURKEY SOUP

Steps:

• In a dutch oven or soup kettle, saute onion and celery in butter until vegetables are tender, about 10 minute.
• Stir in the flour and seasonings; gradually add milk, stirring constantly until thickened.
• Add turkey and carrots.
• Add enough broth until soup is desired consistency.
• Cover and simmer for 15 minutes.
• Add peas; cover and simmer for 15 minutes or until vegetables are tender.

CREAMY TURKEY NOODLES

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter in Dutch oven or large deep skillet on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add frozen vegetables; cook 4 min. or until thawed, stirring frequently. Stir in flour until blended; cook and stir 1 min. Gradually stir in milk; bring to boil. Cook and stir 2 min. or until thickened. Remove from heat. Stir in turkey, soup and sour cream.
• Drain pasta. Add to sauce; stir until evenly coated. Spoon into 2 (13x9-inch) pans sprayed with cooking spray; top with cheese. Cover.
• Bake 30 min. or until heated through, uncovering for the last 10 min.

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.

CREAMED TURKEY ON BISCUITS

Steps:

• To begin, melt the butter in a medium skillet over medium heat.
• Add in the flour and whisk. Let this cook for just a minute until it becomes bubbly.
• Add in the milk and broth, and whisk smooth.
• Add in the salt, pepper and thyme.
• Cook and stir until this comes to a gentle boil and thickens. Stir in your shredded turkey, and cook for just another minute to heat up the meat,
• Serve over hot biscuits. Enjoy!

CREAM OF TURKEY AND WILD RICE SOUP

Steps:

• This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
• 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
• TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
• Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris