Creamed Turkey

    (21)
    30 minutes

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


    18 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (17)

    by
    16

    We liked this recipes alot. It was a bit runny though. Next time I think I'll only use 1/2 can of water. Also, I didn't have peas so I substituted green beans and it was good. No sherry either so I used Pinot Grigio in its place. Nevertheless, we really enjoyed it and it was easy to make. Served over wide egg noodles.  -  02 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    15

    This is a good recipe. I liked the flavor that the sherry adds. I didn't have the cream so used milk instead of water. It was a bit runny so I added more turkey (about 3 cups). Didn't have cream of chicken soup so used cream of mushroom and added 1 tsp of dry chicken stock. I also added a bit of Frank's hot sauce to spice it up a bit. I'm used to having turkey a la king served over wide noodles from when I was a kid - we didn't have any so served it over left over stuffing. Yum! Overall a good recipe to play with.  -  30 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    9

    This was a super easy weeknight supper, and a great way to use up leftover turkey. Since I did not have the exact ingredients called for I substituted a little. My kids don't like mushrooms, sadly, but I used chopped onion and a stalk of celery, diced. I omitted the onion powder. I also didn't have the sherry so I used white wine. I know traditionally a la King uses sherry, but with a dash of sugar I think it turned out great. I served this over hot biscuits instead of noodles, and it was a nice change. Thanks for the yummy recipe!  -  02 Oct 2011  (Review from Allrecipes USA and Canada)

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