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Creamy Turkey With Artichokes

User Rating 5 Star Rating (2 Reviews)


Creamy Turkey With Artichokes

Creamy Turkey With Artichokes

Diana Rattray
Serve this creamy turkey and vegetables over hot baked puff pastry shells, or serve over toast or split biscuits. This delicious leftover turkey makes a delicious after-the-holiday meal the whole family will enjoy.

Yield: Serves 6 to 8


  • 5 tablespoons butter
  • 1/3 cup all-purpose flour
  • 4 to 6 green onions, thinly sliced, about 1/3 cup
  • 8 ounces sliced mushrooms
  • 1 cup chicken broth
  • 1 1/2 cups milk
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 3 cups diced leftover turkey
  • 1 can (about 15 ounces) artichokes, drained and coarsely chopped
  • 6 to 8 frozen puff pastry shells, baked, or split baked biscuits


In a medium saucepan, melt butter over medium-low heat. Add the onions and mushrooms. Cook, stirring, until mushrooms are tender. Add flour and stir until smooth and well blended. Add chicken broth, stirring until thickened. Add the milk, stirring to blend. Add seasonings, turkey, and artichokes. Continue cooking until thick and bubbly. Taste and add more salt and pepper, as needed. Serve over hot baked puff pastry shells, split fresh baked biscuits, or toast.
Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
A change-up of flavor, Member CharlesMas

It's still turkey, but the flavor profile is completely different. It's more of a fresh and healthy flavor. As long as you like artichoke, this is a super way to handle the leftovers. I used the artichoke water in the can for part of the liquids and that added more of that flavor. Will keep this recipe because we eat rotisserie chicken a lot.

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