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Turkey in Creamy Mushroom Sauce

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    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


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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