Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

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

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