Creamed Turkey Using Leftover Turkey
As leftover turkey recipes go this creamed turkey is one of the nicest I've found. And aren't turkey leftovers one of the best parts of a turkey dinner?
Ingredients
- 1 cup butter
- 1/4 cup shallots, finely chopped, or 2 garlic cloves crushed
- 1 cup all-purpose flour
- 4 cups turkey stock, or chicken bouillon
- 1/2 cup dry sherry
- 2 cups half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon Tabasco
- 6 cups turkey, cooked and cubed or shredded
- 1 cup celery, diagonally sliced
- 2 sweet red peppers, seeded and cut into thin julienne strips
Instructions
- Melt butter in a large saucepan with tight-fitting lid. Add shallots and sauté until soft and almost clear, about 5 minutes. Push shallots to side of pan. Add entire amount of flour to butter, then stir with a wooden spoon until very bubbly. Do not let it brown.
- Gradually add bouillon, whisking constantly over medium heat. Add sherry, cream, salt and Tabasco. Stir constantly until thickened and fairly smooth.
- Add turkey and celery. Cover and turn heat to low. Continue cooking just until turkey is warmed through, stirring frequently.
- You can refrigerate the mixture at this point to use the next day or continue.
- Just before serving, stir in sweet red peppers and celery and heat through.
- Serve over noodles or spoon into flaky pastry cups.
Nutrition
Calories: 349kcalCarbohydrates: 25gProtein: 25gFat: 15gSaturated Fat: 7gTrans Fat: 1gCholesterol: 88mgSodium: 491mgPotassium: 586mgFiber: 2gSugar: 6gVitamin A: 1318IUVitamin C: 40mgCalcium: 130mgIron: 2mg
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