Description
Transform your leftover turkey into a comforting, savory dish with a rich, creamy gravy. This easy-to-make recipe combines turkey with mushrooms, onions, and a flavorful broth, perfect for serving over rice, mashed potatoes, or even by itself.
Ingredients
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2 Tbsp olive oil
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1 lb mushrooms, sliced
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1 small onion, finely chopped
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4 Tbsp unsalted butter
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3 Tbsp all-purpose flour (gluten-free flour works well too)
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1 1/2 to 2 cups chicken broth (low sodium)
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4–6 cups leftover turkey meat, torn into bite-sized pieces
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1/2 tsp sea salt (or to taste)
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1/8 tsp ground black pepper (or to taste)
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1 Tbsp parsley to garnish (optional)
Instructions
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Cook the Mushrooms and Onion: In a large skillet or saucepan, heat olive oil over medium heat. Add sliced mushrooms and chopped onion, cooking until softened and browned, about 5-7 minutes.
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Make the Roux: Add butter to the skillet, letting it melt. Once melted, sprinkle in the flour, stirring continuously to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
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Add Broth: Slowly pour in the chicken broth, stirring constantly to avoid lumps. Continue to cook for another 3-4 minutes, allowing the mixture to thicken.
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Add Turkey and Season: Stir in the leftover turkey, salt, and black pepper. Let the turkey heat through for another 5-7 minutes, stirring occasionally.
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Simmer: Reduce the heat to low and simmer for an additional 5 minutes, allowing the flavors to meld together. Adjust seasoning to taste.
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Serve: Garnish with fresh parsley, if desired, and serve hot over mashed potatoes, rice, or your favorite side.
Notes
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This recipe is a great way to use up leftover turkey, and the creamy gravy can be served with a variety of sides.
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For extra richness, add a splash of heavy cream or a few tablespoons of cream cheese to the gravy.
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For a gluten-free version, use gluten-free all-purpose flour and low-sodium chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Comfort Food
- Method: Stovetop
- Cuisine: American