Savory turkey in a rich, creamy sauce is perfect over flaky biscuits and mashed potatoes. Pimentos add unexpected brightness. This West Virginia favorite is the ultimate comfort food, and the best way to use leftover turkey.
- 3 Tablespoons unsalted butter
- 1/2 medium onion, finely diced
- 1 large stalk celery, finely diced
- 3 cups chopped or shredded turkey
- 2 cups turkey or chicken stock
- A pinch of freshly ground black pepper
- 1/2 teaspoon coarse kosher salt
- 4-oz jar pimentos, drained
- 1 1/4 cup whole milk
- 1/4 cup flour
- Optional: A few sprigs thyme and/or a couple of sage leaves wrapped & tied in cheesecloth
- Serve with: Biscuits & mashed potatoes
- Melt the butter in a medium-sized, heavy-bottomed pot over medium heat.
- Sweat the onions and celery until they are soft and transparent, about 3-4 minutes.
- Add the diced turkey, stock and one cup of water. Add the wrapped thyme and sage as well, if using.
- Bring to a simmer and then reduce to low heat. Continue to simmer until fragrant, about 15 minutes.
- Add the pimentos, milk, salt and pepper, then bring back to a simmer.
- Put flour in a small bowl and add about a cup of the cooking liquid (without the solid pieces). whisk until the flour is dissolved and add back to the pot. Cook another 10 minutes, or until the broth is almost as thick as gravy.
- Remove the thyme and serve warm over mashed potatoes and biscuits.
- For a thicker, creamier sauce you can also use half and half or replace some of the milk with heavy cream.
- Toast is also a popular pairing with creamed turkey, though biscuits and mashed potatoes are my #1 choice every time.
Keywords: west virginia creamed turkey, creamed turkey, appalachian, thanksgiving leftovers