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Creamed Turkey with Pastry Pillows

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

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

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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?
 

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