Easy and Quick Creamed Turkey

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.

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 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!)

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.