Creamed Turkey

📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting, vintage-style creamed turkey casserole baked to bubbling perfection. Rich gravy, colorful peppers, and pimientos make this the ultimate topping for warm biscuits and mashed potatoes.


Prep TimeCook TimeInactive / Chill TimeYield / Servings
20 mins1 hour 30 minsNone6 servings

🔪 Key Equipment

  • Skillet
  • Casserole dish
  • Chef’s knife
  • Whisk

Ingredients

MeasurementsIngredientsPrep / Notes
1Red Peppercut into small pieces
1Green Peppercut into small pieces
1/4 cupVegetable Oil
1 cupFlour
As neededWhole Milkto make gravy
4 cupsTurkeycooked, cut into bite-sized pieces
5 oz jarPimientosdrained

For Serving

MeasurementsIngredientsPrep / Notes
As desiredMashed Potatoeswarm
As desiredButtermilk Biscuitsfreshly baked

Instructions

Step 1: Prepare the Gravy Base

  1. Chop the 1 red pepper and 1 green pepper into small pieces.
  2. In a skillet, sauté the chopped peppers in about 1/4 cup vegetable oil over medium heat until they are softened and fragrant.
  3. Stir in 1 cup flour to coat the peppers, then gradually whisk in whole milk until a smooth, thick gravy forms.

Step 2: Assemble and Bake

  1. Cut the cooked turkey into bite-sized pieces and place them into a casserole dish.
  2. Add the 5 oz jar pimientos to the turkey in the dish.
  3. Pour the prepared gravy over the turkey and pimientos, stirring thoroughly to combine.
  4. Bake in a preheated oven at 350 degrees for 1 1/2 hours until the casserole is bubbling hot and lightly browned on top.

Step 3: Serve

  1. Spoon the hot creamed turkey generously over warm mashed potatoes and split buttermilk biscuits.

💡 Make-Ahead & Storage: This casserole can be assembled up to 24 hours in advance and stored covered in the refrigerator. Increase the baking time by 10-15 minutes if baking directly from the fridge.


Original Recipe Scan

Original Handwritten Card