By My week with the kids. The kids were in full Christmas mode. Aiden had started a list. Zaria's list was thirty items long and included "a real horse." We negotiated down to a horse stuffed animal.
Tuesday I took the kids to a tree lot on Eight Mile and we picked out a tree — a six-foot Frasier fir. Brought it home, set it up in the living room, and decorated it Tuesday night with the lights and the ornaments I'd kept. Aiden put the angel on top. Zaria draped tinsel like she was throwing confetti.
Wednesday I made beef stew. The house smelled like winter. The kids ate two bowls each.
Friday I had a catering job. Saturday I worked at home. Sunday at Mama's. Pop was good. Cheryl made roast beef. We talked about Christmas — Mama would host Christmas Day as always.
That Wednesday beef stew got me thinking about what I reach for when the house needs to feel like home — something warm on the stove, something the kids will actually finish. After a week of tree lots and catering jobs and Sunday at Mama’s watching Cheryl pull that roast beef out of the oven, I wanted to carry that same energy into my own kitchen. Creamed turkey over rice is my version of that: simple, rich, the kind of dish that fills the room before it even hits the table.
Creamed Turkey Over Rice
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4
Ingredients
- 2 cups cooked turkey, shredded or diced
- 2 cups cooked white rice
- 2 tablespoons unsalted butter
- 1/4 cup yellow onion, finely diced
- 2 stalks celery, thinly sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken or turkey broth
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook the rice. Prepare white rice according to package directions. Fluff with a fork, cover, and keep warm.
- Soften the vegetables. In a large skillet over medium heat, melt the butter. Add the diced onion and celery and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
- Build the roux. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute, stirring constantly, to remove the raw flour taste.
- Add the liquids. Gradually pour in the broth while whisking, followed by the milk. Continue whisking until smooth and no lumps remain.
- Thicken the sauce. Bring the mixture to a gentle simmer and cook, stirring frequently, for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
- Add the turkey. Stir in the shredded turkey, garlic powder, thyme, salt, and pepper. Reduce heat to low and simmer 3–5 minutes until the turkey is heated through and the flavors come together.
- Serve. Spoon the creamed turkey generously over warm rice. Garnish with fresh parsley if desired and serve immediately.
Nutrition (per serving)
Calories: 315 | Protein: 25g | Fat: 9g | Carbs: 32g | Fiber: 1g | Sodium: 490mg