Creamed Turkey
Creaming - or dicing a left over meat to serve inside a white gravy - is a longtime favorite for the cook and the diner. It's silky smooth, rich delicious, and tops a lot of favorite meals lists. This particular version is perfect for creamed turkey, and it can be served in a range of ways. It's a ideal way to make use of up leftover turkey or chicken, and as a bonus it's an low-cost meal as well. Use this to top rice or buttered noodles, or try it out on toasted bread, biscuits or puff pastry. You may even use it as a stuffing for crepes.
Creaming - or dicing a left over meat to serve inside a white gravy - is a longtime favorite for the cook and the diner. It's silky smooth, rich delicious, and tops a lot of favorite meals lists. This particular version is perfect for creamed turkey, and it can be served in a range of ways. It's a ideal way to make use of up leftover turkey or chicken, and as a bonus it's an low-cost meal as well. Use this to top rice or buttered noodles, or try it out on toasted bread, biscuits or puff pastry. You may even use it as a stuffing for crepes.
Feel free to modify this recipe prefer. A number of herbs go nicely here, including ground sage, thyme and rosemary. Or pick your favorite!
Yield: Will serve 6 to 8
Ingredients:
* 3 tbsps butter
* 1 small onion, diced
* 3/4 cup sliced fresh fresh mushrooms
* 3 tablespoons flour
* 1 1/2 cups whole milk
* 1/2 cup hot chicken broth
* 1 2 oz . jar diced pimiento, drained
* 4 cups chopped cooked turkey or chicken
* 1/8 teaspoon freshly grated nutmeg
* 1/2 cup baby frozen peas
* Kosher salt, to taste
* ground pepper, to taste
* 1 small onion, diced
* 3/4 cup sliced fresh fresh mushrooms
* 3 tablespoons flour
* 1 1/2 cups whole milk
* 1/2 cup hot chicken broth
* 1 2 oz . jar diced pimiento, drained
* 4 cups chopped cooked turkey or chicken
* 1/8 teaspoon freshly grated nutmeg
* 1/2 cup baby frozen peas
* Kosher salt, to taste
* ground pepper, to taste
Directions:
1. In a large skillet over medium heat, melt butter and saute onions and mushrooms until mushrooms are tender and onions are soft and translucent.
2. Mix in flour, mixing until it's well incorporated. Slowly whisk in milk and broth, mixing continuously and bring to a boil.
3. Decrease temperature to a simmer. Blend in pimientos, turkey, nutmeg, peas and salt and pepper. Simmer until thick and bubbly, but do not boil.
4. Taste and adjust for seasoning, and serve very hot over rice, noodles, toasted bread, pastry or biscuits.
1. In a large skillet over medium heat, melt butter and saute onions and mushrooms until mushrooms are tender and onions are soft and translucent.
2. Mix in flour, mixing until it's well incorporated. Slowly whisk in milk and broth, mixing continuously and bring to a boil.
3. Decrease temperature to a simmer. Blend in pimientos, turkey, nutmeg, peas and salt and pepper. Simmer until thick and bubbly, but do not boil.
4. Taste and adjust for seasoning, and serve very hot over rice, noodles, toasted bread, pastry or biscuits.
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