Creamed turkey. 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).
You can cook Creamed turkey using 8 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Creamed turkey
- Prepare of real butter.
- You need of all-purpose flour.
- You need of chicken broth.
- Prepare of heavy cream.
- You need of garlic powder.
- It’s of salt OR celery salt.
- It’s of ground black pepper.
- Prepare of Turkey meat OR chicken breast meat.
A tasty easy recipe to use up leftover turkey, serve it on toast or puff pastry shells, makes a great weeknight meal! This recipe can easily be doubled. If you prefer a really thick creamed sauce then add in a tablespoon more of flour. Today, I like to make it with post-holiday turkey over leftover mashed potatoes with a thinner gravy than I make when serving it over biscuits or toast like my mom.
Creamed turkey instructions
Melt butter in a large pan over medium heat.
Stir in flour.
Add broth.
Add cream.
Garlic powder.
Add salt.
Add pepper.
Whisk together.
Cook over medium low heat until thickened.
Stir in chicken.
Serve over potatoes or biscuits.
Our updated version of Creamed Turkey on Toast follows the lead of my mother and starts with a thick and creamy white sauce that we've seasoned with McCormick Gourmet's Nutmeg, White Pepper, Onion Powder, and California Garlic Powder, plus a little bit of Curry Powder for a wonderful depth of flavor! In a medium saucepan, melt butter. Gradually whisk in milk and cream. Season with nutmeg, bouillon, salt and pepper. In a large skillet, melt butter over medium heat.
