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Creamed Turkey And Oysters

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  Water 3⁄4 Cup (12 tbs)
  Shucked oysters 3 Cup (48 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Light cream 1 1⁄2 Cup (24 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Turkey slices 1 Cup (16 tbs) (cold, adjust quantity as needed)

Add water to oysters and their liquor.
Simmer for 2 minutes, or until edges of oysters curl.
Drain and reserve liquid.
Melt butter.
Stir in flour.
Gradually stir in 1 1/2 cups reserved oyster broth and cream.
Add salt and pepper.
Cook over low heat, stirring constantly, until smooth and thick.
Stir in oysters and reheat slightly.
Add turkey slices and reheat slightly.
Serve at once.
Turkey can also be cut into chunks and mixture can be spooned into patty shells or over rice.

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