Light Creamed Turkey and Baked Potatoes

Light Creamed Turkey and Baked Potatoes

"Strips of lean turkey meat are cooked in a creamy sauce and served over baked potatoes."
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servings 437 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 507 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cut across grain of turkey slices to make strips 1/2 inch wide and 2 1/2 inch long. In a large skillet over medium heat, melt margarine. Cook and stir turkey until no longer pink, about 4 minutes. Sprinkle flour over turkey; cook and stir 2 minutes. Stir in milk and cook until thickened, about 3 minutes. Stir in peas, pimiento, poultry seasoning and salt and pepper to taste. Serve over split baked potatoes.



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This recipe really surprised me. it was really good. I made a few changes to it however. I used left over turkey, added more milk and used corn instead of the pimentos.