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Preheat your oven to 425 degrees, Line a large baking sheet with a silicone baking mat or parchment paper. Set aside. In a large bowl, whisk together the flour, baking soda, baking powder, & salt. Add in the cubed butter and cut into the flour mixture with a pastry blender or two forks until the mixture is crumbly.
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Toast your bread and set it aside. Melt butter in a pan and whisk in flour until a thick paste forms. Slowly pour in the milk, whisking constantly to create a smooth sauce. Add seasonings and spices, adjusting to your taste preferences. Stir in the chopped turkey, ensuring that it's coated evenly in the sauce.
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Instructions. To begin, melt the butter in a medium skillet over medium heat. Add in the flour and whisk. Let this cook for just a minute until it becomes bubbly. Add in the milk and broth, then whisk smooth. Add in the salt, pepper, and thyme. Cook and stir until this comes to a gentle boil and thickens.
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Instructions. In a medium skillet over medium heat, melt butter. Whisk in flour and cook for about 30 seconds until golden. Whisk in milk and broth. Continue to cook, stirring constantly, until mixture begins to bubble and thickens to the consistency of thick gravy, 3 to 6 minutes. Remove from heat and whisk in garlic, salt, and pepper.
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Instructions. In a skillet on low/medium heat, melt the butter. Add the diced onions, carrots and celery. Cook until soft, about 5 minutes. When the onions, celery and carrots are soft, stir in the salt, dry mustard, and thyme. Add the flour, mix well, and cook for about 1 minute.
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Instructions. Heat oven to 375°F. Combine topping ingredients and set aside. Cook pasta al dente according to package directions. Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes. In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
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instructions: Over medium heat, melt butter in a skillet or saucepan. Add flour and whisk together with the butter until well combined. Whisk in chicken broth, milk, and cream of mushroom soup. Cook, stirring very frequently, until thickened, about 5 to 7 minutes. Add chopped turkey, salt, and pepper.
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Stir in the turkey and noodles. Transfer to a greased 9×13 inch baking dish. In a small bowl, mix together the crushed crackers and butter. Sprinkle over the top of the casserole in an even layer. Bake in the preheated oven for 30-35 minutes or until bubbly. Serve garnished with a bit of parsley.
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Gather the ingredients. Melt the butter in a saucepan over medium-low heat. Add the mushrooms and cook until browned. Stir in the flour until well absorbed. Slowly add the milk and broth, stirring constantly. Cook, stirring, until thickened. Add the remaining ingredients and cook until hot.
Turkey Hill® Simply Natural Strawberries & Cream Ice Cream Tub, 48 oz
Instructions. In a large skillet, melt butter over medium heat. Whisk in flour, and cook for 1 minute. Whisk in milk and next 4 ingredients until smooth; cook, whisking frequently, for 8 to 10 minutes or until thickened. Stir in turkey and vegetables, and cook until heated through. Spoon turkey mixture between biscuit halves, and serve immediately.
Frugal Foodie Mama Creamed Turkey Over Biscuits
directions. In a large no-stick skillet, begin heating the milk, margarine and chicken stock over medium heat. Whisk in the flour right away, eliminating all lumps, and as it comes to a boil, it should thicken. Add the salt and pepper. (Black pepper is okay as a substitute). As it thickens, toss in the chopped turkey and stir carefully as to.
Creamy Turkey Soup with Rice THIS IS NOT DIET FOOD
Preheat oven to 375 degrees F. Prepare a 9x13" casserole dish by lightly greasing it and set aside. Cook pasta al dente according to the package directions, drain and set aside. In a medium sauté pan, melt the butter. Add sliced mushrooms to the pan and cook for about 5 minutes or until tender.
Creamy Turkey Noodle Soup Recipe with Leftover Turkey Savory With Soul
Melt the butter over medium-low heat in a saucepan; add in the mushrooms and saute until golden and tender. Add in flour and bouillon powder; stir until smooth (about 1 minute). Slowly add in the broth and half and half cream; cook stirring until smooth, thickend and bubbly. Add in Parmesan cheese and pimiento; mix to combine.
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Add stock and cream mixture one third at a time to the skillet, stirring each time with a wire whip. Once all of the liquid is in, add salt, nutmeg, mustard, pepper, onion powder, garlic powder and curry powder. Cook over low heat for a few minutes and add cooked turkey or chicken shredding as you add.
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Add flour and cook and stir for 1 - 2 minutes. Stir in milk and bring to a boil. Cook until thickened and then add turkey, soup, sour cream, salt and pepper. Mix until well combined. Drain pasta and add to sauce. Stir until well combined and then spoon into a greased 9×13 pan. Cover and place in the oven.
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Melt butter in heavy saucepan over medium heat. Whisk in flour and cook, stirring constantly for about 2 minutes. Add broth, salt, pepper, sage, cheese, and cream, whisking all the while, and simmer until thick and smooth. Add sliced turkey and heat through. Serve steaming hot, over thick slices of potato bread.
