Best Creamy Triple Mushroom Bisque With Turkey Recipes

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BEST CREAMED TURKEY WITH THYME BISCUITS



Best Creamed Turkey With Thyme Biscuits image

I love creamed turkey but always hated gravy in it. My mom use to make this and since then I have added a few of my touches. My biscuits is what makes it so good along with the sherry wine that warms up the sauce.

Provided by SarasotaCook

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups turkey (or chicken shredded or chopped)
2 1/4 cups milk
1/3 cup sherry wine
2 tablespoons flour
4 tablespoons butter
1 teaspoon dried thyme
1 tablespoon salt (to taste)
1 teaspoon ground black pepper (to taste)
2 1/2 cups Bisquick
3/4 cup milk (I always go a bit less to start, you can always add more)
1 teaspoon dried thyme
1 teaspoon black pepper
1/3 cup white cheddar cheese
1 tablespoon fresh parsley, chopped as a garnish

Steps:

  • Sauce -- It in medium size pot, melt the butter and add the chicken until well heated through, 5 or so minutes on medium heat. Add the flour and mix to combine well. Add the milk, sherry, thyme, salt and pepper and stir until well mixed and cook on medium until the sauce becomes thick. Reduce to low while you make the biscuits.
  • Note: if you like the sauce thicker go a bit shy of the milk or just the opposite you want it thinner or more sauce -- just add more milk.
  • Biscuits -- Preheat oven to 425 degrees. In a large bowl, add the bisquick, milk, thyme, cheddar and pepper and mix well. On a cookie or baking sheets lined with parchment or sprayed with pam drop spoonfuls of the mix on the pan. I like a couple of spoonfuls per biscuit. Bake for 15-18 minutes until golden brown.
  • Serving -- Slice in half on your plate and serve the creamed turkey on top. Garnish with fresh parsley. Serve this with a nice green vegetable like broccoli rabe which could be roasted right along with the biscuits. Comfort food doesn't get much better.

Nutrition Facts : Calories 706.8, Fat 34.3, SaturatedFat 17, Cholesterol 69.3, Sodium 2819.2, Carbohydrate 66.2, Fiber 2.4, Sugar 10.2, Protein 15.9

EASY AND QUICK CREAMED TURKEY



Easy and Quick Creamed Turkey image

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. Feel free to add in 1 cup grated old cheddar cheese along with the Parmesan cheese, and also some corn or peas. If you prefer a really thick creamed sauce then add in a tablespoon more of flour.

Provided by Kittencalrecipezazz

Categories     Poultry

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

5 tablespoons butter
1 1/2 cups sliced fresh mushrooms
4 tablespoons flour
1 -2 tablespoon chicken bouillon powder (I just use 2 small packages OXO chicken bouillon powder)
1 1/2 cups half-and-half cream or 1 1/2 cups 18% table cream
1/2 cup canned chicken broth (use a good-quality chicken broth)
1 (2 ounce) jar diced pimentos, drained
1/4-1/3 cup grated parmesan cheese
4 cups diced cooked turkey
seasoning salt
black pepper (lot of black pepper!)

Steps:

  • Melt the butter over medium-low heat in a saucepan; add in the mushrooms and saute until golden and tender.
  • Add in flour and bouillon powder; stir until smooth (about 1 minute).
  • Slowly add in the broth and half and half cream; cook stirring until smooth, thickend and bubbly.
  • Add in Parmesan cheese and pimiento; mix to combine.
  • Season with seasoned salt and black pepper to taste.
  • Add in diced turkey and cook until just heated through (do not boil).
  • Spoon over toast.

Nutrition Facts : Calories 748.5, Fat 45.8, SaturatedFat 25.6, Cholesterol 245.5, Sodium 1080.4, Carbohydrate 16.3, Fiber 1, Sugar 1.9, Protein 66.3

BISCUIT TURKEY BAKE



Biscuit Turkey Bake image

As a college student, I go for stick-to-your-ribs foods that are also easy on the budget. Here's one that fits the bill. I like to bake this casserole for friends' birthdays. -Stephanie Denning, Mt. Pleasant, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chopped cooked turkey or chicken
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup frozen peas
1/4 cup 2% milk
Dash each ground cumin, dried basil and thyme
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in. square baking dish; arrange biscuits over top., Bake, uncovered, 20-25 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 327 calories, Fat 13g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1117mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

CREAMY TRIPLE-MUSHROOM BISQUE WITH TURKEY



Creamy Triple-Mushroom Bisque With Turkey image

My friend served this at a dinner party last night, and all of us in attendance asked for the recipe. She said it was from an old issue of Cooking Light. This is a wonderful and rich tasting bisque and doesn't taste light at all! The original recipe states assorted wild mushrooms can be substituted for either the shiitake or portobello.

Provided by horker1

Categories     Poultry

Time 50m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 18

cooking spray
1 (3 1/2 ounce) package shiitake mushrooms, quartered
1 (6 ounce) package presliced portabella mushrooms, halved
1 (8 ounce) package button mushrooms, quartered
2 1/2 cups chopped cooked dark turkey meat (about 12 ounces)
1/4 cup dry red wine
1 teaspoon dried thyme
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (16 ounce) can reduced-sodium fat-free chicken broth
1/2 cup thinly sliced green onion
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
2 cups 2% low-fat milk
2 1/2 cups cooked long grain and wild rice blend (such as Uncle Ben's)
1/2 cup tub-style light cream cheese
8 parsley sprigs (optional)

Steps:

  • Place a large saucepan coated with cooking spray over medium-high heat until hot.
  • Add mushrooms; cover and cook 5 minutes or until mushrooms are tender.
  • Add turkey and next 6 ingredients (turkey through broth); bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes.
  • Remove from heat; stir in onions and chopped parsley.
  • Place flour in a small bowl, and gradually add milk, stirring constantly with a whisk until well-blended.
  • Add milk mixture to mushroom mixture, and bring to a boil.
  • Cook for 1 minute or until thick.
  • Reduce heat; add rice and cream cheese, stirring until cheese melts.
  • Garnish with parsley sprigs, if desired.

Nutrition Facts : Calories 101.9, Fat 4.7, SaturatedFat 2.6, Cholesterol 15.4, Sodium 228.1, Carbohydrate 9.2, Fiber 1.2, Sugar 5.3, Protein 5.4

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