Creamed Turkey on Toast with Poached Eggs

Ingredients

• 2 cups Cooked turkey, diced (Leftover roast turkey is ideal)
• 0.66 cup Soft stale bread crumbs (Can use panko or regular bread crumbs)
• 4 tablespoons Butter (Divided)
• 4 tablespoons All-purpose flour
• 2 cups Turkey stock (Chicken stock can be substituted)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (To taste)
• 0.5 teaspoon Onion juice (Or 1/2 teaspoon onion powder)
• 4 slices Toast (For serving)
• 4 Eggs (For poaching)
• 2 tablespoons Fresh parsley (Chopped, for garnish)
• 1 whole Cold roast duck, cut into serving pieces (Optional, for Salmi of Duck)
• 1 tablespoon Onion, finely chopped (Spanish Sauce) (For Spanish Sauce)
• 1 Celery stalk, finely chopped (Spanish Sauce) (For Spanish Sauce)
• 2 Carrot slices, cut into pieces (Spanish Sauce) (For Spanish Sauce)
• 2 tablespoons Lean raw ham, finely chopped (Spanish Sauce) (For Spanish Sauce)
• 2 cups Consommé (Spanish Sauce) (For Spanish Sauce)
• 1 Bay leaf (Spanish Sauce) (For Spanish Sauce)
• 1 Parsley sprig (Spanish Sauce) (For Spanish Sauce)
• 1 Blade of mace (Spanish Sauce) (For Spanish Sauce)
• 2 Cloves (Spanish Sauce) (For Spanish Sauce)
• 0.5 teaspoon Salt (Spanish Sauce) (For Spanish Sauce)
• 0.125 teaspoon Pepper (Spanish Sauce) (For Spanish Sauce)
• 0.25 cup Sherry wine (Spanish Sauce) (For Spanish Sauce)
• 0.5 cup Stoned olives (Spanish Sauce) (For Spanish Sauce)
• 0.5 cup Mushrooms, quartered (Spanish Sauce) (For Spanish Sauce)

Instructions

1. 1Dice the cooked turkey into small, bite-sized pieces.
2. 2In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the turkey stock until smooth. Season with salt, pepper, and onion juice. Bring to a simmer, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
3. 3Add the diced turkey and bread crumbs to the sauce. Heat through, stirring occasionally, until warmed, about 5 minutes.
4. 4While the turkey is heating, poach the eggs. Bring a pot of water to a simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
5. 5Toast the bread slices until golden brown.
6. 6Place the toast on plates. Spoon the creamed turkey over the toast. Top with a poached egg and garnish with fresh parsley. Serve immediately.
7. 7Melt 2 tablespoons of butter in a saucepan over medium heat. Add the finely chopped onion, celery, carrot pieces, and chopped ham. Cook until the butter is lightly browned, about 5 minutes. Stir in the remaining 2 tablespoons of flour and cook for 1 minute, stirring constantly, until well browned. Gradually whisk in the consommé, bay leaf, parsley sprig, blade of mace, cloves, salt, and pepper. Bring to a simmer and cook for 5 minutes. Strain the sauce through a fine-mesh sieve, discarding the solids.
8. 8Add the cut duck pieces to the strained Spanish Sauce. Reheat gently over low heat until warmed through, about 5 minutes. Stir in the sherry wine, stoned olives, and quartered mushrooms. Arrange on a serving dish and garnish with additional olives and mushrooms.