Turkey Supreme With Cream Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/19/19
Turkey supreme with cream sauce

The Spruce
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
1098 Calories
19g Fat
195g Carbs
31g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1098
% Daily Value*
Total Fat 19g 25%
Saturated Fat 9g 46%
Cholesterol 76mg 25%
Sodium 821mg 36%
Total Carbohydrate 195g 71%
Dietary Fiber 6g 22%
Protein 31g
Calcium 127mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This turkey supreme is made with easy creamy sauce, and it is a delicious way to use leftover sliced turkey. Serve the sauce and turkey over noodles, rice, or toast points. Add some extra flavor and color with some pimientos or cooked peas or carrots. Or saute a few tablespoons of green onions or shallots in the butter before you add the flour. Sauteed mushrooms would be an excellent addition as well.

This creamy turkey would also be delicious served on toast as open-faced sandwiches or dice the turkey and serve it with the cream sauce over puff pastry shells. You can use chicken in the recipe as well.

Ingredients

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup turkey or chicken broth (hot)
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 cup half and half
  • 12 to 16 ounces cooked turkey breast (sliced or diced)
  • 4 cups white rice or noodles (cooked)
  • 1 to 2 tablespoons almonds (toasted and chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey supreme with cream sauce
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  2. Melt butter in a saucepan over low heat; add flour, stirring until smooth.

    Melt butter in saucepan
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  3. Pour hot chicken broth into the flour mixture and stir until smooth.

    Pour hot chicken broth in
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  4. Add salt and pepper.

    Add salt and pepper
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  5. In a separate saucepan or microwave, heat the half-and-half and then add ​it to the thickened sauce.

    Heat half and half
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  6. Cook over low heat for 10 minutes, stirring constantly.

    Cook over low heat
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  7. To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

    Toast nuts
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  8. Serve the sauce hot over sliced turkey breast and rice or noodles. Sprinkle with toasted chopped almonds if desired.