Foodists

The Answer is Creamed Turkey

Are you tired of eating turkey sandwiches for the entire week after Thanksgiving? Yes, you are. Well, there’s a better way to dispose of the beast, my friend: the answer is creamed turkey.

“Creamed turkey.” It sounds disastrous, but this leftover from my childhood without a doubt demonstrates that language is arbitrary, because it tastes fantastic. My Mom used to make it with just peas, but I put together an updated version yesterday that made me weep with joy for both the past and the present. It’s okay to cry.

Creamed Turkey

2 tbsp butter
3 tbsp flour
1 1/2 cups warm milk
1/2 small onion, diced
1/4 cup diced red pepper
1/4 cup diced zucchini
1/3 cup frozen peas
1 cup or so diced leftover turkey
2 tbsp chopped Italian parsley
salt and pepper to taste
some toast

Throw the butter in a saucepan on medium/low heat, and when it starts to bubble add the onion and sweat until translucent. Add the zucchini and pepper and saute a minute or two until they soften. Scoop the flour to the pan and move everything around occasionally for a few minutes – it’s important to cook the flour in the butter before you add the milk, or the sauce will taste pasty, but don’t brown it! Add the warm milk to the pan and stir constantly until the sauce thickens and cooks through – about 5 to 10 minutes. If the sauce becomes too thick, add a little more milk. Add the frozen peas at the 5 minute mark, and the turkey at the end just to warm in through. Finish it up with the parsley and salt and pepper to taste. Make some toast. Top it with the creamed turkey. Enjoy!