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!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 309 Calories

Ingredients

• 1 tablespoon butter
• 3 tablespoons butter, melted
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• ¾ cup skim milk
• 1 teaspoon Italian seasoning
• 1 small onion, diced
• 1 small green bell pepper, diced
• 16 slices soft white bread, crusts removed
• 1 (10.75 ounce) can reduced-fat condensed cream of mushroom soup
• 1 teaspoon rubbed sage, or more to taste
• 2 ½ cups cubed cooked turkey
• 1 tablespoon chopped fresh parsley, or as desired

Recipe Instructions

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.