Creamed Turkey over Toast

By Bone Man on November 21, 2005



Prep Time: 20 minsTotal Time: 40 minsYield: 8 cups

About This Recipe

"The day after Thanksgiving you can achieve the very pinnacle of comfort food! My mom ended up having to bake several turkeys a year just so we could get this stuff. Some very knowledgeable 'Zaarites helped me to ressurect it as the recipe had been lost."

Ingredients:

2 cups whole milk
2/3 cup chicken stock
4 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons all-purpose flour
5 cups cooked turkey, deboned and roughly chopped
12 slices white bread, toasted

Directions:

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.