NatashasKitchen.comLeftover Turkey in Gravy Recipe
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 6- 1 small onion (finely chopped)
- 1 lb mushrooms (sliced)
- 1 Tbsp Parsley to garnish (optional)
- 2 Tbsp olive oil
- 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)
- 3 Tbsp all-purpose flour (gluten free flour works well too)
- 4 Tbsp unsalted Butter
Open in Supper to scale servings and turn this into a grocery list.
Steps
- 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 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.
Interactive, hands-free timers are available in the Supper app.
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.
Source: NatashasKitchen.com
