Leftover Turkey in Gravy (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 pound mushrooms, sliced
03 -
1 small onion, finely chopped
04 -
4 tablespoons unsalted butter
05 -
3 tablespoons all-purpose flour, or gluten-free flour
06 -
1 1/2 to 2 cups chicken broth, low sodium
07 -
4 to 6 cups leftover turkey meat, torn into bite-sized pieces
08 -
1/2 teaspoon sea salt, or to taste
09 -
1/8 teaspoon ground black pepper, or to taste
10 -
1 tablespoon parsley, finely chopped for garnish (optional)
# Instructions:
01 -
Heat a large non-stick pan over medium heat. Add olive oil and diced onions. Sauté until soft and golden, stirring frequently for 4-5 minutes. Add mushrooms to the pan and continue sautéing until soft and golden, stirring frequently for 5-7 minutes. Remove mushrooms and onions from the pan.
02 -
In the same pan, add unsalted butter. Once melted, whisk in the flour. Cook while whisking continuously until the roux turns golden brown, approximately 1 1/2 to 2 minutes.
03 -
Gradually whisk in chicken broth to the roux. Bring the mixture to a simmer and season with sea salt and ground black pepper to taste.
04 -
Return the sautéed mushrooms and onions to the pan with the sauce. Stir in the leftover turkey and heat until the turkey is warmed through.
05 -
Garnish with chopped parsley if desired and serve the dish warm.