Creamed Turkey

Creamed Turkey


18 people made this

If you have some leftover turkey on hand try this simple recipe. It's great served over hot buttered rice. Perfect for Boxing Day.

Jessica O.

Serves: 4 

  • 1 tin condensed cream of chicken soup + 1 tin water
  • 1 teaspoon vegetable oil
  • 220g sliced fresh mushrooms
  • 1 small carrot, diced
  • 1 cup grated cooked turkey breast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 1/3 cup dry sherry
  • 1/4 cup light thickened cream
  • 1 teaspoon dried parsley flakes
  • 2/3 cup frozen peas
  • 1 tablespoon butter

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Mix the chicken soup and water in a bowl.
  2. Heat vegetable oil in a large saucepan over medium heat, stir in mushrooms and carrot and cook and stir until mushrooms start to give up their liquid and carrot begins to soften, about 5 minutes. Add grated turkey, onion powder, salt, pepper, bay leaf and sherry to the pan and cook, stirring, another 5 minutes to reduce pan juices and cook away the alcohol from the wine.
  3. Pour the soup over the turkey mixture and bring to a boil. Reduce heat and add the cream, parsley and frozen peas. Simmer 5 to 10 minutes to reduce the sauce and heat the peas through. Remove bay leaf and stir in butter just before serving.

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