Not sure what to do with the last few cups of turkey from your Thanksgiving dinner? This creamy turkey is my absolute favorite way to eat left over turkey! Turkey Supreme freezes well if you would rather whip it up and stash it away for a quick week night meal in December. When making a large quantity for guests, a low cooking slow cooker will keep it hot.
recipe by Stella B's Kitchen
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1 small onion, chopped fine
2 stalks celery, chopped fine
1/2 cup finely chopped mushrooms, about 2-3 large mushrooms
4 cloves garlic, minced
3 Tbsp butter
1 Tbsp cooking oil
salt and pepper
3 Tbsp flour
1 (14.5 ounce) can chicken broth
1/2-3/4 cup milk
1 (10.75 ounce) can cream of chicken soup
1 Tbsp sour cream
1/2 Tbsp lemon juice
2 ounces Velveeta or cheddar cheese
additional salt and pepper to taste
4-6 cups, cut into 1 inch pieces, turkey, light and/or dark meat
In a heavy bottom saucepan, melt butter with oil over medium heat. Saute onion, celery and mushrooms until tender with salt and pepper. Add garlic and cook another minute. Sprinkle in flour and cook while stirring for 2-3 minutes. Slowly pour in chicken broth, stirring to smooth out lumps. Add milk and cream of chicken soup. Bring to a gentle simmer and add sour cream, lemon juice and cheese. Salt and pepper to taste. Once melted and hot, add turkey. Cook on low heat for 20 minutes or until turkey pieces break up, stir occasionally and reduce heat to prevent burning on bottom of pan if necessary. Serve hot on buns.
To reheat after refrigeration, add more milk to thin if needed. If freezing, skip the last 20 minutes of cooking and cool to freeze instead. When ready to eat, thaw Turkey Supreme and cook for 20-30 minutes until hot and creamy. Add more milk if necessary.
More ways to use turkey left overs: