Kentucky Kreamed Turkey

Don’t you think it’s silly when people substitute the letter K for the letter C? Except for Krispy Kremes of course. I think they get a special dispensation. One time, I was driving in Tallahassee and the HOT sign came on up ahead. I said, “Now, God, if you want me to pull in and buy a fresh dozen, there will be an empty parking spot right next to the door for me to park. I’ll take it as a sign. Amen.”

Would you believe, after circling the block only 4 times….?

This is a wonderful and traditional Kentucky turkey recipe with origins in Northern Kentucky. This creamed turkey dish can be served with brown rice, whole grain toast Hot Brown style, puff pastry shells or rectangles, or any of your own favorite foundations. Try serving it over left over dressing for a really yummy Thanksgiving rewind.

4 cups diced cooked turkey
3 tablespoons unsalted butter
1 ½ cup whole milk
½ cup hot Tasty Turkey Broth (if you don’t have any pre-made, you can use the juice from roasting your turkey)
¾ cup sliced mushrooms
3 tablespoons fresh ground whole wheat flour
1 small jar (2 ounces) diced pimiento, drained
seasoned salt, to taste
(traditionally) ground white pepper, though you can also use fresh ground black pepper to taste

Measuring cups/spoons
deep frying pan
whisk

Dice or shred turkey.
Slice mushrooms (I purchase mine pre-sliced in the package)

Melt butter over medium-low heat. Sauté mushrooms until golden and tender. Add flour; stir until smooth. Slowly pour on milk and stock, stirring constantly, and thickened and bubbly. Add pimiento, turkey, and seasoned salt and pepper. Cook until heated through, but do not boil.

Serves 6 to 8.

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Very high in selenium High in niacin
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You can substitute chicken for turkey, or substitute chicken broth for Tasty Turkey Broth, and it will turn out just as well.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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