Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Creamed Turkey with Pastry Pillows

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

18 servings

Prep

50 min

Cook

60 min

Ready

110 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound italian sausage
links
Camera
¼ cup water
Camera
1 each turkey
roasted
* Camera
1 cup butter
or margarine
Camera
2 medium onions
diced
Camera
1 pound mushrooms
thinly sliced
Camera
1 cup all-purpose flour
Camera
1 tablespoon salt
Camera
1 teaspoon paprika
Camera
¾ teaspoon black pepper
Camera
3 each bouillon cubes
chicken
*
3 quarts milk
Camera
½ cup sherry
* Camera
1 tablespoon parsley leaves
minced, for garnish
Camera
17 ounces puff pastry
frozen
Camera

Ingredients

Amount Measure Ingredient Features
453.6 g italian sausage
links
Camera
59 ml water
Camera
1 each turkey
roasted
* Camera
237 ml butter
or margarine
Camera
2 medium onions
diced
Camera
453.6 g mushrooms
thinly sliced
Camera
237 ml all-purpose flour
Camera
15 ml salt
Camera
5 ml paprika
Camera
3.8 ml black pepper
Camera
3 each bouillon cubes
chicken
*
3 quarts milk
Camera
118 ml sherry
* Camera
15 ml parsley leaves
minced, for garnish
Camera
491.3 ml/g puff pastry
frozen
Camera

Directions

Let one 17 ounce package frozen puff pastry stand at room temperature 20 minutes to thaw slightly.

Preheat oven to 350℉ (180℃).

Unfold one sheet of pastry; cut along fold lines to make three 10x3 inchrectangles; cut each rectangle crosswise into 3 pieces.

Place pastry pieces on large cookie sheet.

Repeat with remaining sheet of pastry.

Bake 15 minutes or until puffed and golden.

With pancake turner, remove pastries from cookie sheet to wire racks to cool.

Meanwhile, in 10 inch skillet over medium heat, heat sausages and water to boiling.

Cover; simmer 5 minutes.

Remove cover; continue cooking, turning sausages frequently, until water evaporates and sausages are well browned, about 20 minutes.

Remove sausages to paper towels to drain.

Thinly slice sausages.

Cut turkey meat into bite-sized chunks; set aside.

(Reserve turkey bones for soup another day.)

In 8-quart Dutch oven or saucepot over medium heat, in hot butter or margarine, cook onions and mushrooms, stirring occasionally, until vegetables are tender.

Stir in flour, salt, pepper, paprika, and bouillon until blended; cook 1 minute.

Gradually stir in milk and sherry until smooth; cook, stirring constantly, until sauce thickens slightly and boils.

Add turkey meat and sausage to cream sauce in Dutch oven; heat through.

To serve, spoon turkey mixture into large chafing dish.

Garnish with parsley.

Split each pastry pillow horizontally in half.

Let each person spoon some creamed turkey over pastry.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 44262% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 900mg 38%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 28g
Vitamin A 14% Vitamin C 4%
Calcium 21% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe