Creamed turkey is one of those things that my mom made with the Thanksgiving turkey carcass. Recently I’ve started making it with the leftover dark meat and my family has been loving it.
I was concerned about how to make it without using a flour rue and that gluccie (glucomannan) would end up being slimy but it turned out great. The key is to sprinkle it in very finely as the broth is simmering.
I got this salt shaker from Dollar Tree and keep some gluccie (pronounced glue-key) in it with one of the little silica gel packets in vitamins, to keep it from getting moisture in it and making it clump up.
So here’s how to make the creamed turkey.
Chop the turkey into bite-size pieces and place into a pot.
Add enough water or broth to cover and give you enough gravy. I use chicken broth because it is more flavorful. You can use water and bouillon or broth made from the turkey carcass. Once it comes to a slight simmer, sprinkle in the gluccie and stir.Keep adding and stirring until it thickens slightly. Add just a bit at a time. The shaker makes it easy not to get clumps. I added about 4 shakes at a time and stirred for a little before adding more shakes. I added shakes about 3 or 4 times, stirring well between additions.
Then we served it with creamed cauliflower.
I assure you this did not have the slightest fishy/slimy taste at all. It was delicious and was the comfort food we love.
I hope you enjoy this as much as we do. I know it is hard to have a “recipe” without exact measurements but this really is easy and customizable to whatever amounts you have.
Until next time, God bless,