The following is a post from contributing writer Dawn.
Growing up, this was a regular at my husband’s house. Originally it was made with canned cream of mushroom soup. When we married, I began experimenting with it a bit trying to find a compromise between my mushroom-loving husband and me, who prefers a hint of mushroom taste.
This recipe has been tweaked and tweaked until I am finally thrilled with the result. It is typically something we have after the holidays using leftover turkey. We have also made it with leftover or freshly cooked chicken!
Creamed turkey on toast is versatile and can be adapted to personal preference or what you have on hand. Green onions can be substituted for the white onions, pimentos can be left out and garlic would be a nice addition.
- 2 pounds leftover turkey
- 1/4 cup flour (approximately)
- 1/4 cup onion, chopped
- 1/4 cup butter or olive oil
- 8 ounces portebella mushrooms, sliced
- 2 cups turkey or chicken broth
- 1/2 cup buttermilk
- salt, pepper and parsley to taste
- Cut leftover turkey into bite sized pieces.
- Salt and pepper to taste and set aside.
- Heat butter or oil in a medium skillet.
- Add chopped onion and mushroom and cook until onions are translucent.
- Sprinkle flour on top of vegetable and cook for one minute.
- Add turkey, chicken broth, and buttermilk.
- Bring to a boil over medium heat, watching carefully and stirring as needed to prevent scorching.
- Reduce sauce, adding more broth if necessary.
- Add pimentos and heat through.
- Serve over your choice of toasted bread. We usually use a whole wheat sandwich bread.
- Garnish with parsley and serve with your favorite green vegetable.
Find more delicious meal ideas at the The Happy Housewife Recipe Index.