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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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