This is delicious as an appetizer or serve three as a light meal. The perfect solution for your leftover turkey!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.

  • 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.

  • 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.

Nutrition Facts

309 calories; protein 18.3g 37% DV; carbohydrates 31g 10% DV; fat 12g 18% DV; cholesterol 50.5mg 17% DV; sodium 586.5mg 24% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
12/02/2017
I really enjoyed this, but my family wasn’t as impressed. I love the idea of the toast cups- these could be used for lots of other dishes like chicken salad, tuna salad, ham salad, etc. Read More
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/02/2017
I really enjoyed this, but my family wasn’t as impressed. I love the idea of the toast cups- these could be used for lots of other dishes like chicken salad, tuna salad, ham salad, etc. Read More
(2)
Rating: 5 stars
11/26/2016
What a cute easy and delicious way of using leftover turkey. I am actually rating the idea of toast cups filled with a creamy turkey mixture. I looked up this recipe few minutes before lunch time and had to make a lot of substitutions to use what was available at the moment. So I used whole wheat toast bread for the white leftover gravy that I thinned out with some turkey broth and milk for the cream of mushroom and some frozen peas and carrots for the peppers and onions. Not only this way of tweaking the recipe speared me a trip to the supermarket but also made it faster to get lunch on the table. While the bread cups were toasting in the oven I got the peas and carrots in the microwave and the thinned out gravy on the stove. I shredded the turkey meat and added it along with the cooked vegetables to the gravy. Got the bread cups out of the oven filled and served. Everybody loved them. Read More
(1)
Rating: 5 stars
12/04/2015
This turned out to be a fun recipe and presents well. I gathered the grand kids and we made this as is and also some slightly different versions which resulted in all 5 stars. The recipe as is (which I failed to get a photo since they were gobbled up instantly) was a hit. With further instructions from me about photos we made two other versions. One using sourdough bread subbing green chiles for the green pepper and topped with cilantro. The other we used round sandwich bread (which didn't need rolling). The round sandwich bread looks like mushroom caps as you can see in my photo. This is a keeper! Read More
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Rating: 4 stars
12/17/2015
I tried making these with gluten free bread and it failed unfortunately. The gf bread once rolled out just tore and broke apart when trying to get it into the muffin tins. Actually spreading the butter on them started tearing the bread even before I could pick it up. The turkey mixture is a delight and I ended up eating it deconstructed so it tasted really good. I subbed gf chicken soup for the mushroom soup. Thanks for the great recipe. Read More