Louisville Creamed Turkey

Louisville Creamed Turkey with Peas
Diana Rattray
  • 27 mins
  • Prep: 15 mins,
  • Cook: 12 mins
  • Yield: 6 to 8 servings
Ratings

This Louisville creamed turkey recipe can be served with rice, toast, puff pastry shells or rectangles, or serve it poured over biscuits or cornbread wedges. It also goes well over rice, toast or any other bread or starch that suits you. 

What You'll Need

  • 3 tablespoons butter
  • 3/4 cup sliced mushrooms
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup hot chicken broth
  • 1 small jar (2 ounces) diced pimiento, drained
  • 4 cups diced cooked turkey or chicken
  • seasoned salt, to taste
  • ground black or white pepper, to taste
  • 1 1/2 cups cooked peas or mixed vegetables, optional

How to Make It

1. Melt butter in a sauté pan or saucepan over medium-low heat.

2. Sauté mushrooms until golden and tender. Add flour; stir until smooth.

3. Slowly add the milk and chicken broth, stirring constantly, until thickened and bubbly.

4. Add pimiento, chicken, and seasoned salt and pepper. Stir in cooked peas, if using.

5. Cook until heated through, but do not boil.

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See Also

Slow Cooker Recipes

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