Leftover Turkey in Creamy Mushroom Sauce

turkeyinmushroom

from Natasha’s Kitchen

Ingredients

  • 2 Tbsp olive oil
  • 1 lb mushrooms sliced
  • 1 small onion finely chopped
  • 4 Tbsp unsalted Butter
  • 3 Tbsp all-purpose flour gluten free flour works well too
  • 1 1/2 to 2 cups chicken broth (low sodium)
  • 4-6 Cups leftover turkey meat torn into bite-sized pieces
  • 1/2 tsp sea salt or to taste
  • 1/8 tsp ground black pepper or to taste
  • 1 Tbsp Parsley to garnish optional

Turkey-in-Gravy-7-600x400

  1. Heat a large non-stick pan over medium heat. Add 2 Tbsp olive oil and diced onions and sauté until soft and golden (4-5 minutes, stirring frequently). Add mushrooms to the pan and sauté until soft and golden (5-7 min, stirring frequently). Remove mushrooms and onions from pan.

  2. In the same hot pan (no need to wash it), add 4 Tbsp unsalted butter. Once melted, whisk in 3 Tbsp flour. Cook, whisking continually until roux is a golden brown (1 1/2 to 2 min) then whisk in 2 cups chicken broth. Bring to a simmer and season to taste (I added 1/2 tsp sea salt and a pinch of black pepper).
  3. Add add mushrooms/onions back to the pan. Stir in turkey and heat until turkey is just heated through. Garnish with finely chopped parsley if desired.

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