I made a big batch of this leftover turkey in gravy for my sisters house for lunch and all of my siblings, their husbands and their kiddos all loved it! It was a big win across the board and they went on and on about how great the turkey gravy tasted. We’ve served it over steamy white rice and mashed potatoes. This is by far, the best way I’ve ever used up leftover turkey. And it’s so easy! p.p.s. There is a gluten free option.
Ingredients for Leftover Turkey in Creamy Mushroom Sauce:
- 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 low sodium chicken broth
- Salt and Pepper to taste
- 4-6 Cups leftover turkey meat, torn into bite-sized pieces
- Parsley to garnish, optional
How to Make Leftover Turkey in Gravy:
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 sautee 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 (I used a gluten free flour at my sisters house and it worked just as well!). Cook, whisking continually until your 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.
I’d love to hear your creative ideas for leftover turkey. Let me know what post-Thanksgiving looks like for you in a comment below.