Creamed Turkey In Toast Cups Food

MAMAW'S CREAMED TURKEY OVER TOAST

Steps:

• In a large no-stick skillet, begin heating the milk, margarine and chicken stock over medium heat.
• Whisk in the flour right away, eliminating all lumps, and as it comes to a boil, it should thicken.
• Add the salt and pepper. (Black pepper is okay as a substitute).
• As it thickens, toss in the chopped turkey and stir carefully as to not break up the chunks too much.
• If it gets too thick, just add some milk and stir.
• As soon as the mix is thick enough to your liking, it is done. Turn off the heat and cover until serving.
• Serve over slices of toast or, make up some of your favorite biscuits instead.
• If you have some left-over turkey broth from the day before when the turkey was baked, use that instead of chicken stock.
• Note: the more dark meat, the better. It really adds to the flavor of this dish.

CREAMED TURKEY ON TOAST

Steps:

• The stock needs to reduce down from one quart to three cups so place on stove and simmer until reduced.
• If you have part of a turkey leftover and are using the meat from that for this recipe, place the whole carcass in with the stock. It will help soften the meat so you can remove it from the bone. This step is only an option if you don't already have the two pounds of cooked turkey or chicken and are picking meat from a turkey or chicken.
• Once the stock has reduced, add milk and cream and heat just until hot. Keep warm over low heat.
• In a large skillet, melt butter over medium and add onions. Cook until translucent and no longer crunchy.
• Add flour and cook for three minutes.
• Add stock and cream mixture one third at a time to the skillet, stirring each time with a wire whip.
• Once all of the liquid is in, add salt, nutmeg, mustard, pepper, onion powder, garlic powder and curry powder.
• Cook over low heat for a few minutes and add cooked turkey or chicken shredding as you add.
• Bring up to hot but be careful not to scorch.
• Add frozen peas, stir and hold over low heat while you slice and toast the bread.
• Slice bread into thick slices and lightly toast.
• To serve, place single slices of toast on dinner plates and top with a generous portion of the creamed chicken.
• Great served with steamed carrots.

CREAMED TURKEY ON TOAST

Steps:

• In a skillet on low/medium heat, melt the butter.
• Add the diced onions, carrots and celery. Cook until soft, about 5 minutes.
• When the onions, celery and carrots are soft, stir in the salt, dry mustard, and thyme.
• Add the flour, mix well, and cook for about 1 minute.
• Then add the stock and milk, and bring the mixture to a low boil, stirring constantly until the mixture thickens (about 5 minutes).
• Stir in the turkey and let the mixture simmer for about 5 more minutes, until the turkey is warmed through.
• Add the frozen peas. Let simmer for 1 minute.
• Serve over warm toast.

EASY AND QUICK CREAMED TURKEY

Steps:

• Melt the butter over medium-low heat in a saucepan; add in the mushrooms and saute until golden and tender.
• Add in flour and bouillon powder; stir until smooth (about 1 minute).
• Slowly add in the broth and half and half cream; cook stirring until smooth, thickend and bubbly.
• Add in Parmesan cheese and pimiento; mix to combine.
• Season with seasoned salt and black pepper to taste.
• Add in diced turkey and cook until just heated through (do not boil).
• Spoon over toast.

CREAMED TURKEY IN TOAST CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll bread slices flat on a work surface using a rolling pin. Brush 1 side of each flattened bread slice with melted butter. Fit bread slices into muffin cups, butter-side up.
• Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion and green bell pepper until softened, 5 to 10 minutes.
• Reduce heat to medium and gradually stir cream of mushroom soup and milk into onion mixture until smooth; add Italian seasoning, sage, salt, and pepper. Stir turkey into soup mixture; cook and stir until bubbling, about 5 minutes. Place 2 or 3 bread cups on each place. Ladle soup mixture into each cup; top with parsley.

CREAMED TURKEY IN TOAST CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll bread slices flat on a work surface using a rolling pin. Brush 1 side of each flattened bread slice with melted butter. Fit bread slices into muffin cups, butter-side up.
• Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion and green bell pepper until softened, 5 to 10 minutes.
• Reduce heat to medium and gradually stir cream of mushroom soup and milk into onion mixture until smooth; add Italian seasoning, sage, salt, and pepper. Stir turkey into soup mixture; cook and stir until bubbling, about 5 minutes. Place 2 or 3 bread cups on each place. Ladle soup mixture into each cup; top with parsley.

CREAMED TURKEY IN TOAST CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll bread slices flat on a work surface using a rolling pin. Brush 1 side of each flattened bread slice with melted butter. Fit bread slices into muffin cups, butter-side up.
• Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion and green bell pepper until softened, 5 to 10 minutes.
• Reduce heat to medium and gradually stir cream of mushroom soup and milk into onion mixture until smooth; add Italian seasoning, sage, salt, and pepper. Stir turkey into soup mixture; cook and stir until bubbling, about 5 minutes. Place 2 or 3 bread cups on each place. Ladle soup mixture into each cup; top with parsley.

CREAMED TURKEY

Steps:

• In a medium fry or saute pan heat butter over medium low.
• Saute mushrooms, peas and onions.
• Add flour and stir until smooth.
• Turn heat up to medium and slowly add the milk and stock.
• Stir constantly until thick and bubbly.
• Add the pimiento, turkey, celery salt and pepper.
• Stir well and taste-adjust seasonings.
• Cook until heated through but don't boil.
• Serve over hot rice or buttered egg noodles sprinkled with poppy seeds.

CREAMED TURKEY IN TOAST CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll bread slices flat on a work surface using a rolling pin. Brush 1 side of each flattened bread slice with melted butter. Fit bread slices into muffin cups, butter-side up.
• Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion and green bell pepper until softened, 5 to 10 minutes.
• Reduce heat to medium and gradually stir cream of mushroom soup and milk into onion mixture until smooth; add Italian seasoning, sage, salt, and pepper. Stir turkey into soup mixture; cook and stir until bubbling, about 5 minutes. Place 2 or 3 bread cups on each place. Ladle soup mixture into each cup; top with parsley.