Leftover Turkey with Gravy

This hearty leftover turkey in gravy recipe transforms your holiday turkey into a delicious second meal that my family looks forward to almost as much as the original feast. The creamy mushroom sauce elevates simple leftovers into a comforting dish that feels completely new.

I discovered this recipe years ago when faced with mountains of leftover Thanksgiving turkey. What started as a creative solution to avoid waste has become a tradition my family eagerly anticipates each year after our holiday meals.

Ingredients

• 2 Tbsp olive oil: helps sauté the vegetables without burning and adds richness
• 1 lb mushrooms sliced: provides meaty texture and earthy flavor choose cremini for deeper flavor
• 1 small onion finely chopped: builds the flavor foundation use sweet onions for a milder taste
• 4 Tbsp unsalted butter: creates the base for the roux select high quality butter for best flavor
• 3 Tbsp all purpose flour: thickens the gravy without lumps gluten free flour works perfectly too
• 1 1/2 to 2 cups chicken broth: forms the savory liquid base low sodium allows better seasoning control
• 4-6 cups leftover turkey meat: the star of the dish mix white and dark meat for best flavor
• 1/2 tsp sea salt: enhances all flavors adjust according to your broth saltiness
• 1/8 tsp ground black pepper: adds subtle warmth freshly ground provides best flavor
• 1 Tbsp parsley to garnish: adds fresh color and flavor optional but recommended

Step-by-Step Instructions

Sauté the Aromatics:

Heat a large non stick pan over medium heat until you can feel warmth hovering your hand above it. Add 2 tablespoons olive oil and swirl to coat the pan evenly. Add the finely diced onions and cook until they become translucent and develop a golden hue around the edges about 4 to 5 minutes. Stir frequently to prevent burning and promote even cooking.

Cook the Mushrooms:

Add the sliced mushrooms to the softened onions in the pan. Spread them in a single layer if possible to encourage browning. Cook for 5 to 7 minutes stirring occasionally until the mushrooms release their moisture then shrink and develop a beautiful golden brown color. The mushrooms should have a meaty texture. Remove both mushrooms and onions from the pan and set aside.

Create the Roux:

Without cleaning the pan return it to the heat and add 4 tablespoons of unsalted butter. Allow it to melt completely then whisk in 3 tablespoons of flour. Continue whisking constantly to prevent burning as the mixture cooks for about 1 1/2 to 2 minutes. The roux should develop a golden brown color which will give your gravy depth of flavor and color.

Build the Gravy:

While continuing to whisk gradually pour in 2 cups of chicken broth into the roux. Whisk vigorously to prevent lumps from forming. Bring the mixture to a gentle simmer allowing it to thicken as it bubbles. Season to taste with approximately 1/2 teaspoon sea salt and a pinch of black pepper adjusting according to your preference and the saltiness of your broth.

Combine Everything:

Return the cooked mushrooms and onions to the pan stirring them into the gravy. Add your leftover turkey pieces ensuring they're bite sized for easy eating. Gently fold everything together until the turkey is just heated through about 2 to 3 minutes. Be careful not to overcook the turkey as it will become tough. Garnish with freshly chopped parsley if desired before serving.

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The mushrooms are truly the secret weapon in this recipe. I discovered their transformative power by accident when trying to stretch our leftovers one year and now I actually buy extra mushrooms during the holidays specifically for this dish. Their umami flavor creates such depth that my family actually gets excited when they see leftover turkey in the refrigerator.

Storage and Reheating

This turkey in gravy stores beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually continue to develop overnight making it possibly even more delicious the next day. When reheating gently warm it in a covered saucepan over medium low heat adding a splash of broth if the sauce has thickened too much. Avoid microwaving if possible as it can make the turkey tough though in a pinch use 50% power and stir frequently.

Serving Suggestions

While my family loves this turkey in gravy served over fluffy mashed potatoes it's incredibly versatile. Try it over buttered egg noodles for a turkey stroganoff vibe or steamed rice for an easy one bowl meal. For a comforting open faced sandwich spoon it generously over thick slices of toasted sourdough bread. During the holidays I sometimes even serve it over leftover stuffing for the ultimate comfort food experience.

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Make It Your Own

This recipe welcomes customization based on what you have available. No mushrooms? Substitute diced carrots and celery for a more traditional gravy. For a richer sauce add 1/4 cup of heavy cream at the final heating stage. Herbs can transform the flavor profile try adding 1 teaspoon of dried thyme or sage to the mushrooms while sautéing. For a touch of brightness a tablespoon of lemon juice or a teaspoon of Dijon mustard stirred in at the end works wonders.

Frequently Asked Questions

→ How do I reheat leftover turkey in gravy?

Reheat it in a pan over low heat, stirring occasionally, to avoid drying out the turkey. Add a splash of broth if needed.

→ Can I substitute chicken for turkey?

Yes, cooked chicken works well as a substitute. Simply follow the same steps for similar results.

→ What can I serve alongside this dish?

This pairs well with mashed potatoes, rice, or crusty bread to soak up the flavorful gravy.

→ Can I make this dish gluten-free?

Yes, replace the all-purpose flour with gluten-free flour and ensure your chicken broth is gluten-free.

→ How long does this dish keep in the fridge?

Store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.