Learning to Cook Gluten Free: Cream Turkey

If you’re in Canada, you likely just celebrated Thanksgiving! Turkey and veggies and pumpkin pie and lots of other delicious food filled you then, and now fills your fridge. So then the question comes up: What to do with all the Thanksgiving leftovers?

Unless you’re like me and can live on turkey sandwiches for the rest of your life, you need to find something to do with it. Have no fear friends, I bring you a delicious meal.


This was a staple in my house after every holiday. My mom made the best cream turkey. I’m living with my grandma at the moment, and as I’ve mentioned before, everything here has to be gluten free. So, here is my version of my favourite leftover classic:

  • Two tablespoons of butter
  • Three tablespoons of Robin Hood Gluten All Purpose Nutri Blend Gluten Free Flour (that’s a mouthful to say and type)
  • 1 1/2 cups of milk (approx, you may need to add more)
  • 1 Chicken bouillon cube (the brand I use is GoBIO!)
  • LEFTOVER TURKEY!!! Shredded, or cut into bite size pieces. Throw in as much or as little as you want. I had about 1 cup’s worth.
  • Leftover veggies! We do a mixed veggie blend with peas, carrots, corn and green beans. I had about 2 cups left so it all went in.
  • Two cloves of garlic, minced
  • 1 1/2 cup Gluten Free Penne noodles (I’m gonna be honest, I don’t know where these came from, but they were in the back pantry so I threw them in. Most grocery stores have gluten free pasta, I’ve found Sobeys to have the best selection.)
  • Salt and pepper for taste

Prep: Make sure your turkey is sufficiently shredded/cut to your liking before you start the main event. Cook the noodles to your liking, drain them, and set them to the side. Mine garlic. Everything happens pretty fast once you start cooking.

Main dish:

  1. You’ll want to use a medium-large pot, depending on how much you’re throwing into this thing. Place on stove on medium heat, and melt the butter.
  2. Add in your flour. Stir quickly so it doesn’t burn!
  3. Add in the milk. Stir until it thickens. I’ve found this flour takes a bit longer to thicken than regular flour, but have no fear, it does thicken eventually!
  4. Adjust with milk/flour/butter until you get the consistency of your liking. I like it on the thicker side so I use less milk.
  5. Add the bouillon cube and stir to combine it. These cubes look big, but I find they’re not very strong. The whole cube is needed.
  6. Add in the garlic and stir.
  7. Sprinkle your salt and pepper to your liking! For me, the more pepper, the better.
  8. Give it a couple minutes to simmer and cook down. I find this flour to be a bit grainy and it has an odd taste. That goes away if you cook it down.
  10. Add your veggies and stir.
  11. Add in your noodles and stir. Make sure everything is heated thoroughly.
  12. Serve and enjoy!

This makes enough for two people, with enough for a leftover lunch to take to work. The nice thing about this recipe is that it’s so flexible. You can make as much or as little of it as you want. You can add in almost anything you want! Didn’t have turkey? It works for chicken too! Ham? You betcha!



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