Turkey Leftovers

Turkey Leftovers

Creamed Turkey


  • ¼ cup margarine
  • ¼ cup flour
  • 2 cups milk
  • ½ tsp. salt
  • Dash of pepper
  • ¼ cup pimento, chopped
  • ¼ cup green pepper, chopped
  • 1 tsp. Worcestershire sauce
  • 2 cups diced turkey
  • 1 can mushroom soup
  • 1 tbsp. grated onion


Melt margarine in saucepan; blend in flour. Stir in milk gradually. Cook, stirring constantly, until thick. Add salt, pepper, pimento, green pepper, Worcestershire sauce, diced turkey, mushroom soup and grated onion. Heat thoroughly. Serve on crisp toast. Yield: 6 servings.

Turkey Hawaiian


  • 1 small onion, diced
  • 1 cup celery, chopped
  • 1 green pepper, chopped
  • ¼ cup margarine
  • 2 cans mushroom soup
  • ½ cup milk
  • 1 can pimento, chopped
  • 1 No. 2 can pineapple chunks
  • 1 can water chestnuts, diced
  • 3 to 4 cups cooked turkey, cut in cubes


In large skillet, cook onion, celery and green pepper in margarine till just fork tender; do not overcook. Add mushroom soup and milk; stir till smooth. Add remaining ingredients. Cook slowly till it comes to a boil. Serve over cooked rice, noodles or in pattie shells. Yield: 6-8 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s