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We’re sharing this delicious recipe for Creamed Turkey on Toast as part of a sponsored post for McCormick Gourmet.
We both loved Creamed Turkey on Toast (talk about pure comfort food!) so we were excited to try making an updated version of a favorite childhood meal! Today – as home cooks and food bloggers – we are so lucky that McCormick Gourmet offers a great variety of different spices and seasonings, and we can make a long-time family favorite recipe even better!
Our updated version of Creamed Turkey on Toast follows the lead of my mother and starts with a thick and creamy white sauce that we’ve seasoned with McCormick Gourmet’s Nutmeg, White Pepper, Onion Powder, and California Garlic Powder, plus a little bit of Curry Powder for a wonderful depth of flavor! We also added some green peas to our recipe – but adding them is optional.
What’s also great about this Creamed Turkey on Toast recipe is that you can change up the spices and seasonings to suit your own preferences! In fact, you can create your own FlavorPrint profile at McCormick.com/FlavorPrint and discover your own favorite Thanksgiving (or Thanksgiving leftovers) recipes!
And for more family recipes, be sure to also visit McCormick’s American Homemade – their salute to American home cooks and the regional and cultural diversity that makes all of their homemade recipes so unique and flavorful! It’s a great resource for recipes along with heart-warming family stories!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Creamed Turkey on Toast
For a slightly thinner consistency, use ½ cup of flour instead of the ¾ cup noted in the recipe. Also, feel free to use 1 quart of half & half instead of the cream and milk.
Yield: 6-8 1x
Prep: 15 minsCook: 30 minsTotal: 45 minutes
Scale:
Ingredients
- 1 quart of turkey or chicken stock
- 2 pounds cooked turkey or chicken meat
- 2 cups heavy cream (see note above)
- 2 cups whole milk (see note above)
- 1 stick butter
- ½ pound onion sliced into thick half moons (about one medium to large onion)
- ¾ cup flour (see note)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly grated McCormick Gourmet Nutmeg
- ½ teaspoon McCormick Gourmet Dry Mustard
- ¼ teaspoon McCormick Gourmet White Pepper
- ¼ teaspoon McCormick Gourmet Onion Powder
- ¼ teaspoon McCormick Gourmet Garlic Powder
- ¼ teaspoon McCormick Gourmet Curry Powder
- 2 cups frozen green peas, thawed
- Unsliced white or hearty country bread
Instructions
- 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.
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I must say, I just made this a little while ago, still waiting for guests. It was easy to make and very delicious! Thank you for sharing your recipe.
★★★★★
You’re very welcome Myra! So glad you enjoyed the recipe! Happy Thanksgiving!
What a great idea
I JUST LOVE YOUR RECIPES! I HAVE SAVED MANY AND HAVE TRIED LOTS. HAVEN’T FOUND ONE THAT I DIDN’T LIKE.
THANK YOU!
★★★★★
Thank YOU Charlene – so glad you found us! 🙂
So, how do I know when the stock has reduced to 3 cups? A time and temperature would be a good thing to include with this recipe for the reduction.
Hi Mim – It’s really something you can estimate by looking at it – knowing that you started with 4 cups and you are reducing it down by about 25%. (A time and temp might not give you the right measurement either – how quickly the stock reduces can vary based on the side of the pan you are using.)
I’ve never had creamed turkey, but it sounds dreamy. I need to give this a try! Love that you and your hubby get together to come up with recipes for your blog.
I can’t say I’ve ever had creamed turkey on toast, but I can say that yours looks great and I love using McCormick spices too.
I flipping love these. Super yummy and perfect way to use up that turkey. I happen to seriously love McCormick Spices too.
This looks like the best comfort food -I almost want it more than actual Thanksgiving turkey!
This looks amazing! This would be a perfect way to use those leftovers too!
I’m almost angry with my mom for never making this for me as a kid. 😉 Seriously, you’re right, that is pure comfort food. Starting this year, I’ll be making it for my family – it looks scrumptious!
LOL – Heather! Enjoy!
Oh wow, this brings me back, and after all the craziness of Thanksgiving itself, I think the best leftovers are the EASIEST leftovers!