Best Creamed Turkey Toast Recipes

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 IN TOAST CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll bread slices flat on a work surface using a rolling pin. Brush 1 side of each flattened bread slice with melted butter. Fit bread slices into muffin cups, butter-side up.
• Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion and green bell pepper until softened, 5 to 10 minutes.
• Reduce heat to medium and gradually stir cream of mushroom soup and milk into onion mixture until smooth; add Italian seasoning, sage, salt, and pepper. Stir turkey into soup mixture; cook and stir until bubbling, about 5 minutes. Place 2 or 3 bread cups on each place. Ladle soup mixture into each cup; top with parsley.

CREAMED TURKEY & TOAST

Steps:

• 1. In a large pot, begin heating the milk, margarine and chicken stock over medium heat.
• 2. Start whisking in the flour, eliminating any lumps, and as it comes to a boil, it should thicken.
• 3. Add the salt and pepper, to your taste.
• 4. As it thickens, add the turkey.
• 5. As soon as it is the thickness you like, it is done. If it gets too thick, just add some milk or stock to thin it out.
• 6. We serve over toast, but you could use biscuits or even noodles.
• 7. Also, we have added peas to this on occasion.

CREAMED TURKEY PASTRAMI ON TOAST (DAIRY-FREE)

Steps:

• Slice pastrami as thinly as possible and then cut slices lengthwise and crosswise so that they are thin/flat, bite-sized pieces (1 1/2 inches long by 1/2 inch wide).
• Melt margarine in saucepan or frying pan and fry the slices of turkey pastrami until browned on edges. (Medium-high heat worked well for me, ant took just over 10 minutes).
• Sprinkle flour over the turkey pastrami and stir until flour is browned. (This took less than a minute for me.).
• Stirring constantly, add soy milk and, if using, the cream cheese substitute. (I used this because I wasn't sure how well soy milk would thicken). Bring to a boil.
• After boiling, stir again and cook until thickening begins. Remove pan from heat and let stand for a minute or so. This thickened to a perfect consistency for me.
• Meanwhile, toast the bread, 2 to 3 slices is a serving size for me.
• Serve hot over toast. If there's any leftover sauce on your plate, sop it up with more toast, it tastes so good!
• NOTE: After this recipe was approved, I noticed that Zaar didn't include the nutrition info for the unsweetened soy milk. As a courtesy, I thought I'd put it up. On the carton of soymilk I used for this recipe: Unsweetened Silk Soymilk Organic, serving size 1 cup, 80 calories, 35 calories from fat, total fat 4g, saturated fat 0.5g, trans fat 0g, polyunsaturated 2.5g, monounsaturated 1g, cholesterol 0mg, sodium 85mg, potassium 300mg, total carb 4g, dietary figer 1g, sugar 1g, protein 7g, vit A 10%, calcium 30%, vit D 30%, folate 6%, zinc 4%, vit C 0%, iron 6%, riboflavin 30%, vit B12 50%. I hope this helps.