Leftover Turkey in Gravy
This comes from a good friend and awesome chef, and fear not if you don't like turkey or have leftover turkey, you can make with this with chicken. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tablespoons olive oil
- 500 grams fresh mushrooms, button, crimini, or Shiitake (remove stems), sliced, (1 lb)
- 1 small onion, finely diced
- 4 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 2 cups chicken broth, fresh or from powder, (Shortcut)
- 4-6 cups leftover turkey meat, torn into bite size pieces, or chicken
- 1/8 teaspoon black pepper, or to taste
- salt, as desired
- fresh parsley, chopped, for garnish, if desired
Instructions
- Heat the oil in a large non stick pan on medium heat, when hot, add the onion and saute for 4-5 minutes until soft and lightly browned.
- Add the mushrooms and saute, stirring often until golden brown, about 5-6 minutes or so.
- Remove the mushrooms and onion to a plate and using the same pan, add all the butter, when melted, whisk in the flour and cook, always whisking, until it is golden brown, about 2 minutes, there, you just made a roux.
- Now whisk in the chicken broth. Heat to a simmer and season to taste with salt and black pepper.
- Add the turkey meat, or chicken meat, stir and heat until the meat is heated through.
- Garnish with fresh parsley and server over mashed potatoes or egg noodles.
Notes
Low cost if using left over turkey or chicken, even if roasting a chicken yourself, this is still law cost, under $1, per serving.
Shortcut: Chicken Broth.
Variants: 1. Use chicken in place of turkey, oven roasted, baked, rotisserie, or even pressure cooked (which would provide broth for the recipe as well).
This recipe for Leftover Turkey in Creamy Mushroom Sauce is from Natasha's Kitchen.
Leave a Reply