Lunch Recipe

Creamed Turkey in Toast Cups

This is delicious as an appetizer or serve three as a light meal. The perfect solution for your leftover turkey!

INGRIDIENT

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

¾ cup skim milk

1 teaspoon Italian seasoning

1 teaspoon rubbed sage, or more to taste

salt and ground black pepper to taste

2 ½ cups cubed cooked turkey

1 tablespoon chopped fresh parsley, or as desired

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Roll 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.

Step: 3

Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.

Step: 4

Heat 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.

Step: 5

Reduce 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.

NUTRITION FACT

Per Serving: 309 calories; protein 18.3g; carbohydrates 31g; fat 12g; cholesterol 50.5mg; sodium 586.5mg.

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