Creamed Turkey – Great on Toast or Biscuits!

creamed turkey served o toast on a small blue plate with a spoon on it.

5 from 2 votes

Creamed Turkey – Great on Toast or Biscuits!

This creamed turkey recipe is a simple yet flavorful way to make the most out of your holiday leftovers. Try this comforting dish for a delightful twist on your post-Thanksgiving meals!

Prep Time10

Cook Time20

Course: Main Course, Poultry

Cuisine: American

Servings: servings

Calories: 290kcal

Author: Adina

Equipment

Medium saucepan
Whisk

Ingredients

3 cups cooked turkey 300-350 g Notes 1, 2
2 tablespoons butter Note 3
2 tablespoons all-purpose flour
1 cup chicken broth 250 ml, Note 4
½ cup heavy cream 125 ml, Note 5
a pinch of cayenne pepper or red pepper flakes, to taste
a few gratings of nutmeg
fine sea salt and ground black pepper

Instructions

Turkey: Shred or cut the meat into bite-sized pieces. Set it aside.
3 cups cooked turkey
Optional: If using vegetables (cooked), chop or dice them into small pieces.
Make a roux: Melt butter over medium heat. Sprinkle in the flour and whisk it into the melted butter to form a smooth paste. Cook it for 1-2 minutes until it slightly changes color but doesn't brown.
2 tablespoons butter + 2 tablespoons all-purpose flour
Gradually add the broth while continuously whisking continuously to obtain a smooth sauce. Simmer gently, stirring occasionally, until it thickens slightly; it will take 8 to 10 minutes.
1 cup chicken broth
Stir in the heavy cream and season the sauce generously. Let simmer for another 1 or 2 minutes until the sauce thickens to your liking (Note 6).
½ cup heavy cream + a pinch of cayenne pepper + a few gratings of nutmeg + fine sea salt and ground black pepper
Incorporate turkey (and vegetables if using) and reheat gently. Add chopped tarragon, stir again, and adjust the seasoning.
Serve hot over toast, biscuits, mashed potatoes, in crepes, or so on (See blog post for more suggestions).

Notes

Meat: You can use either white or dark meat for the turkey. If you don't have turkey, cooked chicken, ham, or other roast leftovers work, too.
Amounts: I used around 3 cups of shredded meat, but a bit more or less is okay. If you're short on meat, add cooked veggies like peas, corn, green beans, or canned mushrooms to make up for it.
Butter: You can use salted or unsalted; adjust the salt you need accordingly.
Broth or stock: Use turkey stock if you have some.
Cream: Although heavy cream makes the creamiest sauce, you can substitute it with half-half or whole milk.
Thickness of the sauce: If the sauce should be thicker, simmer it for a few minutes longer. If it should be thinner, add a bit more stock, cream, or milk.

Nutrition