Creamed turkey is an excellent way to use leftover turkey. The easy sauce is seasoned with some poultry seasoning. Artichokes, scallions, and pimientos add to the flavor and color. Instead of turkey, make the dish with a rotisserie chicken or leftover ham.
PrintEasy Creamed Turkey
Use leftover turkey in this easy creamed turkey, or make it with diced leftover ham or a rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Turkey, Leftover Turkey
- Cuisine: American
Ingredients
Scale
- 5 tablespoons butter
- 6 tablespoons all-purpose flour
- 4 scallions, thinly sliced, white and green parts separated
- 8 ounces sliced mushrooms
- 1 cup chicken stock
- 1 1/2 cups milk
- 1/2 teaspoon poultry seasoning
- 3 cups diced leftover turkey
- 1 small jar (2 ounces) diced pimientos, drained
- 1 can (about 15 ounces) artichokes, drained and coarsely chopped
- kosher salt and freshly ground black pepper, to taste
- 6 to 8 frozen puff pastry shells, baked, or split baked biscuits
Instructions
- In a medium saucepan, melt the butter over medium-low heat. Add the white part of the scallions and the mushrooms. Cook, stirring, until mushrooms are tender. Add flour and stir until smooth and well blended. Continue cooking for 2 minutes, stirring constantly.
- Gradually add the chicken broth to the roux, stirring until thickened. Add the milk to the pan and stir to blend. Add the poultry seasoning, turkey, pimientos, artichokes, and the chopped green scallions. Season with salt and pepper, to taste. Continue cooking until thick and bubbling.
- Serve over hot baked puff pastry shells, split freshly baked biscuits, or toast points.
