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Creamed Turkey in Toast Cups Recipe

Recipe by: LORRISMYTH

"This is delicious as an appetizer or serve three as a light meal. The perfect solution for your leftover turkey!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In40 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Roll bread slices flat on a work surface using a rolling pin. Brush 1 side of each flattened bread slice with melted butter. Fit bread slices into muffin cups, butter-side up.
  • 3Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.
  • 4Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion and green bell pepper until softened, 5 to 10 minutes.
  • 5Reduce heat to medium and gradually stir cream of mushroom soup and milk into onion mixture until smooth; add Italian seasoning, sage, salt, and pepper. Stir turkey into soup mixture; cook and stir until bubbling, about 5 minutes. Place 2 or 3 bread cups on each place. Ladle soup mixture into each cup; top with parsley.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 309 cals
  • 16 slices soft white bread, crusts removed
  • 3 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • 1 (10.75 ounce) can reduced-fat condensed cream of mushroom soup
  • 3/4 cup skim milk
  • 1 teaspoon Italian seasoning
  • 1 teaspoon rubbed sage, or more to taste
  • salt and ground black pepper to taste
  • 2 1/2 cups cubed cooked turkey
  • 1 tablespoon chopped fresh parsley, or as desired
Nutrition

Amount per serving ( 5 total)

  • Calories:
    309
    15%
  • Fat:
    12
    18%
  • Carbs:
    31
    10%
  • Protein:
    18.3
    37%
  • Cholesterol:
    50
    17%

Based on a 2,000 calorie diet

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