Turkey in Creamy Mushroom Sauce

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Ingredients
2 Tbsp	olive oil
1 lb	mushrooms sliced
1 small	onion finely chopped
4 Tbsp	unsalted Butter
3 Tbsp	all-purpose flour
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

Instructions

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 (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).
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.

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