When the holiday’s over and the turkey leftovers are taking over your fridge, it’s time to get creative. This leftover turkey in creamy mushroom sauce recipe is a game-changer. It turns plain turkey into a rich, savory, comforting dish that’s ready in about 30 minutes. It’s cozy, quick, and feels totally new—even if you’re on your third day of leftovers.
Rather than the usual sandwiches or cold cuts, this dish wraps your turkey in a luscious mushroom cream sauce that’s perfect over rice, pasta, or mashed potatoes. It’s a comforting skillet dinner that comes together with just a few fridge and pantry staples.
The star here is the sauce: a silky, earthy mushroom cream base with garlic, onions, and herbs that make every bite taste luxurious. It’s not heavy or greasy—just deeply flavorful with a balance of creaminess and umami from the mushrooms.
You don’t need fancy ingredients or hours in the kitchen. Just some cooked turkey, a handful of mushrooms, and a few everyday seasonings. This is what weeknight dinners were meant to be: fast, filling, and completely satisfying.
It’s also super adaptable. Add spinach, swap in chicken if you don’t have turkey, or spoon it over toasted bread for a rustic open-faced sandwich. It’s the kind of meal that makes leftovers feel like a win.
Mushrooms are the perfect partner here. Sautéed until golden, they add depth and a meatiness that pairs beautifully with the tender turkey. A touch of cream or half-and-half rounds out the sauce without overwhelming it.
This dish fits just as easily into a casual weeknight as it does into a cozy Sunday dinner. It feels elegant but comes together in one skillet. That means less cleanup and more time enjoying your meal.
It’s also perfect for using up random odds and ends in your fridge. Got a stray shallot? Toss it in. A splash of white wine or broth can deepen the flavor even more. This is flexible, low-pressure cooking at its best.
Serve it over egg noodles for a stroganoff-style twist, or spoon it atop creamy mashed potatoes for pure comfort. Even plain rice or quinoa works like a charm.
It’s rich but not over-the-top, making it a favorite for families and picky eaters alike. Add a salad on the side and you’ve got a complete meal that doesn’t feel like leftovers at all.
Once you try this, it may just become your go-to move for leftover turkey. Or chicken. Or even plant-based alternatives.
This is a reminder that dinner doesn’t have to be complicated to feel special. It just has to taste this good.
Servings: 4 servings
Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (white or cremini)
- 2 cups cooked turkey, shredded or chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 cup half-and-half or heavy cream
- 1 teaspoon cornstarch (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 4 minutes.
- Stir in garlic and mushrooms. Cook until mushrooms are golden and tender, about 6-8 minutes.
- Add turkey, thyme, salt, and pepper. Stir to combine.
- Pour in chicken broth and bring to a simmer.
- Add cream and stir. If desired, mix cornstarch with a tablespoon of water and stir into the skillet to thicken.
- Simmer for another 5-7 minutes until sauce is creamy and heated through.
- Serve warm, garnished with parsley.
Tips:
- Don’t overcrowd the mushrooms—let them brown for the best flavor.
- Use rotisserie chicken if you’re out of turkey.
- Add a splash of broth if the sauce gets too thick.
Why You Will Love This Recipe:
It transforms leftover turkey into something rich and comforting, with very little effort. One skillet, one sauce, and loads of cozy flavor.
An easy, creamy mushroom skillet that makes leftover turkey feel brand new. Quick to make, full of flavor, and perfect over rice, noodles, or potatoes.
