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)
1½ 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
- 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.
- 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 youx is a golden brown (1½ to 2 min) then whisk in 2 cups chicken broth. Bring to a simmer and season to taste (I added ½ tsp sea salt and a pinch of black pepper).
- 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.
Original Recipes visit: Leftover Turkey in Creamy Mushroom Sauce @ natashaskitchen.com