WHAT’S FOR A COMFORT DINNER?
Creamed Turkey on Toast
Rated Array out of 5
COOK TIME
15 min
TOTAL TIME
20 min
SERVINGS
4-5 servings
Turn leftover turkey into a creamy, satisfying lunch or snack with this easy recipe for Creamed Turkey On Toast. Tender shredded turkey is folded into a rich, creamy sauce and spooned over extra buttery toasted bread for a quick, nostalgic, feel-good meal.
I’m sure you’ve heard of creamed beef on toast, or even creamed eggs, but before you dismiss the thought of creamed anything on toast because of the way it looks, let me change your mind! Honestly, it’s hard to believe when people tell me they haven’t tried a version of this recipe because for me, creamed turkey on toast brings back so many memories especially during the holidays and Thanksgiving
There are SO MANY leftover Thanksgiving recipes that you can make and I love putting leftovers to use like in this Creamy Turkey Soup , but this might be the one that stands out the most to me. It was our leftover turkey go to meal and I absolutely love the pure comfort of it. Again, I know it doesn’t look the best, but the taste is truly amazing.
And how could it not be? It’s made up of a basic roux and then you add the leftover shredded Thanksgiving turkey. I’ve also used a rotisserie chicken for this during non Thanksgiving times and it’s also really good, but the gold standard is turkey.
Next, a very important step, you need to toast the bread and cover it with lots and lots of butter. Cover it with the turkey mixture and enjoy your new favorite leftover meal! One of the best parts of this dish is that it can be enjoyed for any meal. Creamed toast for breakfast, lunch, dinner, or even when you need a hearty snack thats filled with protein!
Ingredients You’ll Need
Butter – Creates the rich base for the creamy sauce and helps the flour cook evenly so there’s no raw taste. Use real butter for the best flavor and smooth texture. You’ll also need it to slather on the toast.
All Purpose Flour – Works with the butter to form a roux that thickens the milk into a velvety sauce. Whisk it well so it stays smooth and lump-free.
Milk – Brings the sauce together and gives it a silky, creamy consistency. Whole milk gives the best flavor so use that if you can.
Kosher Salt – Enhances the natural flavor of the turkey and balances the richness of the sauce. Add a pinch at a time and taste as you go.
Shredded Turkey – A great way to use up leftover Thanksgiving turkey. Light and dark meat both work for a mix of texture and flavor.
Bread for Toast – Acts as the base that soaks up the creamy sauce. Toast it golden brown and butter it generously for that perfect crunchy, buttery texture.
How To Make Creamed Turkey On Toast
Melt the butter: Place a large saucepan over medium-high heat and add the butter. Let it melt completely until it starts to bubble gently.
Make the roux: Add the flour to the melted butter and whisk constantly to form a smooth paste. Cook the roux for about 2 minutes to remove the raw flour taste and build flavor.
Add the milk: Slowly pour in the milk, whisking after each addition until the mixture is smooth and combined. This step helps prevent lumps.
Season the sauce: Sprinkle in the kosher salt and continue whisking. Let the mixture cook for 5 to 7 minutes, stirring often, until it thickens into a rich, gravy-like consistency.
Add the turkey: Stir in the shredded turkey and continue cooking until the turkey is fully heated and coated in the creamy sauce. Remove from heat once everything is hot and well combined.
Toast the bread: Toast your slices of bread until golden brown, then spread each piece with plenty of butter so it’s crisp on the outside and soft in the middle.
Assemble and serve: Spoon the warm creamed turkey mixture over the buttered toast. Serve right away. Enjoy!
Expert Tips
Use a heavy-bottomed pan so the roux heats evenly and doesn’t develop hot spots that lead to scorching the flour.
Keep the heat at medium or below once you add milk; high heat can cause the sauce to separate or scorch.
If your sauce thickens too much, whisk in a splash of milk a tablespoon at a time until it loosens to the perfect texture.
Have your turkey already shredded and ready to go so you can add it as soon as the sauce reaches the right consistency since it thickens quickly.
Make sure the bread is toasted thoroughly as this will make sure the cream doesn’t seep into the bread and make it soggy.
Ways To Customize
Protein: Shredded rotisserie chicken, leftover roasted chicken, chipped beef, or even diced ham all work well in this creamy base.
Seasonings: A pinch of garlic powder, onion powder, or poultry seasoning deepens the flavor of the sauce without overpowering the turkey. Freshly cracked black pepper or a dash of smoked paprika adds warmth making the flavor even better.
Veggies: Stir in frozen peas, diced carrots, or sautéed mushrooms right before adding the turkey for extra color and texture. A handful of spinach or finely chopped broccoli also blends well into the creamy sauce.
What To Serve With Creamed Turkey Toast
Creamed turkey toast is great on it’s own, especially as a quick snack, but if you want to make it a full meal, pair it with these sides.
Storage Instructions
Storing: Keep leftover creamed turkey in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so stir in a small splash of milk or broth when reheating to loosen it back up. This dish isn’t ideal for freezing since the creamy sauce can separate and change texture once thawed.
Reheating: Warm the creamed turkey gently in a saucepan over medium-low heat, stirring often until hot throughout. Add a splash of milk to restore creaminess and serve it over freshly toasted buttered bread for the best texture.
FAQ
Why did my sauce turn out lumpy?
Lumps usually happen when the milk is added too quickly or the roux isn’t whisked enough. Add the milk gradually while whisking constantly to keep the sauce smooth and creamy.
What kind of bread works best for creamed turkey?
Sturdy bread like sourdough, Texas toast, or thick-cut white bread holds up well under the creamy sauce. Light sandwich bread tends to get soggy faster.
How do I fix a sauce that’s too thick?
If the sauce thickens too much, whisk in milk one tablespoon at a time until it reaches a thinner consistency. The key is to add liquid slowly while stirring so it stays silky.
Why does the sauce sometimes separate after cooling?
Cream sauces can separate when reheated too quickly or at high heat. Warm it slowly over medium-low heat while whisking, and add a bit of milk to bring it back together.
Can I add vegetables without changing the texture?
Yes, but stick to small amounts of cooked or thawed veggies like peas, carrots, or corn so they don’t water down the sauce. Fold them in gently at the end of cooking.
More Thanksgiving Recipes
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Creamed Turkey on Toast
Major comfort food meal or creamy sauce packed with shredded turkey over top toasted buttery toast. A great meal to use leftover turkey or just an easy comfort meal.
Ingredients
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
1/2 teaspoon kosher salt
2 cups shredded turkey
slices of bread, toasted with more butter
Instructions
- In a large saucepan on medium-high heat, melt the butter then add the flour. Stir together to make a paste and cook for a couple minutes.
- Add the milk a little at a time and whisk after each addition until all mixed in and smooth. Add salt and stir.
- Continue stirring until mixture thickens, about 5-7 minutes. Once thickened to a thick sauce, add the shredded turkey.
- Cook and stir until turkey is heated. Remove from heat.
- Toast your bread, slather with butter then spoon the creamed turkey mixture over top. Enjoy!
Notes
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