Creamed Turkey With Pastry Pillows Recipe
Creamed Turkey With Pastry Pillows are prepared with Italian-sausage, thawed turkey and mushrooms and dry sherry, paprika and bouillon cubes adding to the flavor. Discover how to make Creamed Turkey With Pastry Pillows using our easy to make Creamed Turkey With Pastry Pillows recipe. Here€™s the recipe. Enjoy and post your comments!
Ingredients
| Easy Pastry Pillows | ||
| 1 pound hot or sweet Italian-sausage links | ||
| Water | 1/4 Cup (16 tbs) | |
| Turkey | 1 12 pound, roasted | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| 2 medium-sized onions, diced | ||
| Mushrooms | 1 pound, thinly sliced | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Pepper | 3/4 Teaspoon | |
| 3 chicken-flavor bouillon cubes or envelopes | ||
| Milk | 3 Quart | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Minced parsley | 1 Tablespoon, garnish | |
Directions
1. Prepare Easy Pastry Pillows.
2. 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.
3. Cut turkey meat into bite-sized chunks; set aside. (Reserve turkey bones for soup another day.)
4. 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, paprika, pepper, 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.
5. 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.
2. 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.
3. Cut turkey meat into bite-sized chunks; set aside. (Reserve turkey bones for soup another day.)
4. 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, paprika, pepper, 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.
5. 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.
Chef
