Dinner - Creamed Turkey on Toast recipes

Author: Warren Brantley  

It's delicious served with potatoes or pasta, and ideal for using up turkey from Christmas dinner I've been relying on this recipe for tender turkey since I first moved out on my own years ago. Leftover turkey and peas in a rich, savory white sauce, served over toast.

Leftover Turkey Dinner Recipe Idea

Leftover turkey and peas in a rich, savory white sauce, served over toast. It's a quick and easy meal idea for your Thanksgiving leftovers.
Provided by: Kirsten Kubert
Total time: 15 minutes
Cook time: 12 minutes
Prep time: 3 minutes
Yields: 4 servings
Number of ingredients: 7

Ingredients:

• 2 C. cooked turkey breasts, cut into bite-sized pieces
• 4 Tbs. unsalted butter
• 4 Tbs. all-purpose flour
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 2 C. 2% milk
• 1 C. frozen peas, thawed and drained (optional)

How to cook:

1. Melt butter in a large saucepan over low heat.
2. Whisk in flour, salt, and pepper, stirring to combine. Cook flour mixture for 1 minute.
3. Slowly whisk the milk into the flour mixture until smooth.
4. Increase heat to medium and cook until thickened; stirring constantly.
5. Once sauce has thickened, stir in turkey and peas and heat through.
6. To serve: ladle over toasted bread, cooked egg noodles, or biscuits.

Notes: Turkey à la King, Put your leftover turkey (or chicken!) tender chunks of roasted turkey, peas, carrots, celery, all simmered in a white wine cream sauce.

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leftover turkey dinner recipe idea

Leftover Turkey Enchiladas with Creamy White Sauce

This turkey enchiladas recipe is great for using leftover Thanksgiving turkey or if you have some Duration: 4:34

Creamed Turkey on Toast

For a slightly thinner consistency, use ½ cup of flour instead of the ¾ cup noted in the recipe. Also, feel free to use 1 quart of half & half instead of the cream and milk.
Provided by: Martha
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 16

Ingredients:

• 1 quart of turkey or chicken stock
• 2 pounds cooked turkey or chicken meat
• 2 cups heavy cream (see note above)
• 2 cups whole milk (see note above)
• 1 stick butter
• ½ pound onion sliced into thick half moons (about one medium to large onion)
• ¾ cup flour (see note)
• 1 teaspoon kosher salt
• ¼ teaspoon freshly grated McCormick Gourmet Nutmeg
• ½ teaspoon McCormick Gourmet Dry Mustard
• ¼ teaspoon McCormick Gourmet White Pepper
• ¼ teaspoon McCormick Gourmet Onion Powder
• ¼ teaspoon McCormick Gourmet Garlic Powder
• ¼ teaspoon McCormick Gourmet Curry Powder
• 2 cups frozen green peas, thawed
• Unsliced white or hearty country bread

How to cook:

1. The stock needs to reduce down from one quart to three cups so place on stove and simmer until reduced.
2. 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.
3. Once the stock has reduced, add milk and cream and heat just until hot. Keep warm over low heat.
4. In a large skillet, melt butter over medium and add onions. Cook until translucent and no longer crunchy.
5. Add flour and cook for three minutes.
6. Add stock and cream mixture one third at a time to the skillet, stirring each time with a wire whip.
7. Once all of the liquid is in, add salt, nutmeg, mustard, pepper, onion powder, garlic powder and curry powder.
8. Cook over low heat for a few minutes and add cooked turkey or chicken shredding as you add.
9. Bring up to hot but be careful not to scorch.
10. Add frozen peas, stir and hold over low heat while you slice and toast the bread.
11. Slice bread into thick slices and lightly toast.
12. To serve, place single slices of toast on dinner plates and top with a generous portion of the creamed chicken.
13. Great served with steamed carrots.

Notes: 25 Delicious Ways to Use Up Leftover Turkey, Grab a baking dish and layer stuffing, turkey, and gravy until filled. Pour homemade cranberry sauce on top of cubes of canned sauce and bake.

Leftover turkey fricassee

Make the most of leftover roast turkey with this creamy fricassee. It's delicious served with potatoes or pasta, and ideal for using up turkey from Christmas dinner
Provided by: Barney Desmazery
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 8

Ingredients:

• 50g butter
• 100g chestnut or button mushrooms, quartered
• 1 tbsp plain flour
• 100ml white wine or dry sherry
• 200ml chicken or turkey stock
• 150ml double cream or crème fraîche
• 800g leftover boneless cooked turkey, chopped into chunks or shredded
• small bunch of parsley, chopped (optional)

Nutrition:

• Calories: 707 calories
• Fat: 45 grams fat
• Saturated Fat: 24 grams saturated fat
• Carbohydrate: 5 grams carbohydrates
• Sugar: 2 grams sugar
• Fiber: 1 grams fiber
• Protein: 65 grams protein
• Sodium: 1 milligram of sodium

How to cook:

1. Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
2. Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.

Notes: Creamy Turkey Pasta with Spicy White Wine Sauce, 200g Dried Linguine Pasta · 1 Tsp Vegetable Oil (if using not using a not-stick pan) · 200g Leftover Turkey, shredded · 1 heaped Tsp Garlic Puree · 1 Tbsp Soy Sauce

Turkey in Cream Sauce

I've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. —Kathy-Jo Winterbottom, Pottstown, Pennsylvania
Provided by: Taste of Home
Total time: 440 minutes
Cook time: 420 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 10

Ingredients:

• 1-1/4 cups white wine or chicken broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 2 teaspoons dried rosemary, crushed
• 1/2 teaspoon pepper
• 3 turkey breast tenderloins (3/4 pound each)
• 3 tablespoons cornstarch
• 1/2 cup half-and-half cream or whole milk
• 1/2 teaspoon salt

Nutrition:

• Calories: 205 calories
• Fat: 3g fat (1g saturated fat)
• Cholesterol: 58mg cholesterol
• Sodium: 231mg sodium
• Carbohydrate: 6g carbohydrate (1g sugars
• Fiber: 0 fiber)
• Protein: 32g protein. Diabetic Exchanges: 4 lean meat

How to cook:

1. In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender.
2. Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey.

Notes: Leftover turkey fricassee recipe, Ingredients · 50g butter · 100g chestnut or button mushrooms, quartered · 1 tbsp plain flour · 100ml white wine or dry sherry · 200ml chicken or turkey stock · 150ml