Turkey patty shells with aged cheddar Béchamel

Turkey in a creamy sauce, crisp patty shells—they won’t be able to get enough!

  • 4 servings
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Aged cheddar béchamel


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  1. Pour 1 cup (250 ml) of chicken broth into a saucepan. Bring to a boil, add carrots, and cook covered for 5 minutes.
  2. Reduce heat to medium. Add turkey, peas, and bell pepper. Continue cooking covered for about 5 minutes. Remove from heat and set aside.
  3. Heat patty shells in the oven at 350°F (180°C) for about 10 minutes. Set aside.
  4. Melt butter in a saucepan over medium heat. Add flour and stir using a wooden spatula. Continue cooking for 1 minute.
  5. Add milk and bring to a boil, stirring constantly. Continue cooking, stirring until thickened (about 5 minutes).
  6. Incorporate cheddar and continue cooking for 1 minute or until cheese is melted.
  7. Fill patties with filling and top with cheese mixture. Serve hot with your choice of vegetables.
Chef's tip

Try camembert or brie instead of cheddar.

Add sautéed wild mushrooms to the turkey filling.

You can also use

Freezer to Oven turkey