Creamed Turkey


  • 8 dried morels, or other flavoursome wild mushrooms, soaked in boiling water
  • 1 onion, peeled and quartered
  • 6 cloves
  • 1 bay leaf
  • 300 mls (½ pint) milk
  • 25 g (1 oz) butter
  • 1 tablespoon plain flour
  • 150 mls (¼ pint) double cream
  • 400 g (14 oz) pulled white turkey meat


When the morels are soft, rinse, and cut in half if necessary.

Stick the cloves in the onion, and with the bay leaf, simmer in the milk for 10 minutes, and then infuse for 20 to 30 minutes.

Melt the butter, stir in the flour, and gradually add the still warm milk, to make a béchamel. Cook gently for 5 minutes or so, add the cream and the morels. Bring to the boil, stir in the turkey, and allow to simmer for a few minutes, until the turkey is thoroughly heated through.