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Creamy Parmesan Turkey Sauce With Country Ham and Peas


Turkey and Pasta

Turkey and Pasta

Photo of Turkey and Pasta © Diana Rattray
Serve this delicious sauce with pasta or over hot creamy grits. Feel free to add more cheese to this sauce, and smoked ham may be used in place of the country ham.


  • 4 tablespoons butter
  • 1 pound turkey cutlets or slices, uncooked, cut in strips
  • 1/3 to 1/2 cup finely minced country ham or smoked ham
  • 4 green onions, thinly sliced
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1 tablespoon fresh chopped parsley
  • freshly ground black pepper, to taste
  • 1 cup heavy cream
  • 1/3 cup grated Parmesan cheese


In a medium saucepan, melt butter over medium-low heat. Add turkey and cook, stirring, until cooked through and lightly browned. Add the ham and green onions and cook for about 2 minutes longer. Sprinkle with the flour and continue cooking until flour is absorbed. Slowly add chicken broth, stirring cosntantly. Add peas. Simmer the mixture for about 5 to 8 minutes; add parsley, cream, and Parmesan cheese. Cook until hot and bubbly and cheese is melted. Taste and adjust seasonings; add salt and pepper as needed.
Serves 5 to 6.

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