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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.