Mamaw's Creamed Turkey over Toast

"The day after Thanksgiving you can achieve the very pinnacle of comfort food! My mom ended up having to bake several turkeys a year just so we could get this stuff. Some very knowledgeable 'Zaarites helped me to ressurect it as the recipe had been lost."
 
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photo by Bone Man photo by Bone Man
photo by Bone Man
photo by Krysta O. photo by Krysta O.
photo by Bone Man photo by Bone Man
photo by Jen S. photo by Jen S.
Ready In:
40mins
Ingredients:
8
Yields:
8 cups
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ingredients

  • 2 cups whole milk
  • 23 cup chicken stock
  • 4 tablespoons margarine
  • 12 teaspoon salt
  • 14 teaspoon white pepper
  • 4 tablespoons all-purpose flour
  • 5 cups cooked turkey, deboned and roughly chopped
  • 12 slices white bread, toasted
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directions

  • 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.

Questions & Replies

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Reviews

  1. Krysta O.
    Delicious! I added frozen veggies, onion, sage, and garlic powder and served it over toast. So yummy, comforting, and quick. Thank you for the recipe.
     
    • Review photo by Krysta O.
  2. drinkmore
    Great gravy over biscuits, DH kept praising this easy comforting meal. I used up some cream with 1% milk, also used butter. Thank you!
     
  3. shopping330
    I used chicken-flavor "Better than Bouillon" instead of stock and added a cup of peas. Recipe was seasoned just right and we both really enjoyed, even with white meat turkey.
     
  4. Jen S.
    Very easy to make and my kids loved it. Here it is with a bit of left over green bean casserole.
     
    • Review photo by Jen S.
  5. thisgurlluvs2cook
    This was good. I made it with leftover Thanksgiving turkey. As is, it was a bit bland. So I added hot curry powder, garlic salt, pepper and chopped fresh thyme and Italian parsley and used real butter in lieu of margarine. Not a fan of the fake stuff. That took it up to delicious! Great comfort food and a great way to use up leftover holiday turkey.
     
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RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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