Description
Creamed Turkey is a comforting and versatile dish perfect for using up cooked turkey. Made with a rich roux-based sauce, chicken broth, and cream, it is seasoned with a hint of cayenne pepper, nutmeg, and fresh herbs. This creamy turkey mixture is delicious served hot over toast, biscuits, mashed potatoes, or in crepes, making it a wonderful hearty meal for any occasion.
Ingredients
Turkey
- 3 cups cooked turkey (300-350 g), shredded or cut into bite-sized pieces
Roux and Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (250 ml)
- ½ cup heavy cream (125 ml)
Seasonings
- a pinch of cayenne pepper or red pepper flakes, to taste
- a few gratings of nutmeg
- fine sea salt and ground black pepper, to taste
- chopped fresh tarragon (amount to taste)
Instructions
- Shred Turkey: Shred or cut the cooked turkey into bite-sized pieces and set aside for easy incorporation into the sauce.
- Optional Vegetables: If using cooked vegetables, chop or dice them finely to add into the creamed turkey later.
- Make the Roux: Melt the butter over medium heat in a skillet or saucepan. Sprinkle in the flour and whisk continuously to form a smooth paste, cooking for 1-2 minutes until it slightly changes color without browning.
- Add Chicken Broth: Gradually pour in the chicken broth while whisking continuously to avoid lumps, creating a smooth sauce. Simmer gently while stirring occasionally for 8 to 10 minutes until the sauce thickens slightly.
- Add Heavy Cream and Seasonings: Stir in the heavy cream and season generously with cayenne pepper, nutmeg, fine sea salt, and ground black pepper. Let the sauce simmer for an additional 1 to 2 minutes until it reaches your desired thickness.
- Combine Turkey and Vegetables: Incorporate the shredded turkey and optional chopped vegetables into the sauce. Reheat gently while stirring to blend the flavors.
- Add Fresh Tarragon and Adjust Seasoning: Stir in chopped fresh tarragon and adjust seasoning as needed for brightness and balance.
- Serve: Serve the hot creamed turkey over toast, biscuits, mashed potatoes, or use it as a filling for crepes. Enjoy immediately for best flavor.
Notes
- Using leftover cooked turkey works best for this recipe, but you can poach or roast turkey beforehand if needed.
- If you prefer, add cooked vegetables like peas, carrots, or mushrooms for extra texture and nutrition.
- Butter can be substituted with a neutral oil if desired, but butter provides the richest flavor.
- Chicken broth adds depth; use low sodium broth to better control the salt level.
- Heavy cream enriches the sauce; half-and-half may be used for a lighter option but the sauce may be thinner.
- Adjust the thickness of the sauce by cooking it longer or adding more broth/cream to reach your preferred consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
