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Left Over Turkey Supreme


  • 2 Tablespoons butter (no substitutions)
  • 1/2 lb. fresh mushrooms, sliced
  • 1/4 cup butter (no substitutions)
  • 3 Tablespoons all-purpose flour
  • 1 /4 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 3/4 cup turkey or chicken broth
  • 1 cup whipping cream
  • 1/3 cup dry white wine
  • 1 small jar pimientos, drained and chopped
  • 1 cup shredded sharp cheddar cheese
  • 5 cups sliced cooked turkey


1998 Recipe

Melt 2 Tablespoons butter in saucepan and add mushrooms.

Saute over medium heat for 8 to 10 minutes. Set aside.

In another saucepan melt the 1/ 4 cup butter and stir in flour, cayenne pepper, and dry mustard and stir until well-blended.

Stir in broth, whipping cream, and wine.

Add pimientos and 1/2 cup shredded cheese. Cook over low heat until cheese is melted.

Butter a 2-quart casserole and in bottom arrange a layer of sliced cooked turkey, using half the meat.

Top turkey with half of the mushrooms and pour half the sauce over top.

Repeat layer once more and top with remaining cheese.

Bake at 300° 50 to 60 minutes.

Serve over hot buttered cornbread.

Makes 6 to 8 servings.

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