Leftover Turkey in Gravy
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.95 out of 5 stars
(107)
Ingredients
6 servings
- 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
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Preparation
Step 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.
Step 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).
Step 3
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.
Step 4
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Chef's notes
Use white or brown mushrooms. Mushrooms add great flavor but if you aren’t a mushroom fan, you can skip the mushrooms.
For gluten-free:
substitute with a 'cup-for-cup' GF flour
Focus on the underside of the turkey – this is usually the side that sits in all the turkey juices and much of it is dark meat which is so tender and tasty.
You can use chicken instead of turkey if desired.
