Massachusetts Creamed Turkey and Oysters



6 servings



3/4 cup water
3 cups oysters, shucked
1/2 cup butter
1/2 cup all purpose flour
1-1/2 cup light cream
1-1/2 tsp. salt, or
to taste
1/4 tsp. pepper (or to taste
Turkey, cold, cooked and sliced


Add water to oysters and their liquor. Simmer for two minutes or until edges of oysters curl. Drain and reserve liquid. Melt butter, stir in flour, gradually stir in 1-1/2 cups reserved oyster broth and the cream. Add salt and pepper. Cook over low heat, stirring constantly until smooth and thick. Stir in oysters and reheat slightly. Add turkey slices and heat slightly. Serve at once.

Author's Comments

Turkey can also be cut into chunks and mixture can be spooned into patty shells or over rice.

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