Leftover Turkey in Creamy Mushroom Sauce

• Meat

  • 4 cups Turkey meat

• Produce

  • 1 lb Mushrooms
  • 1 Onion, small
  • 1 Parsley

• Canned Goods

  • 1 1/2 cups Chicken broth, low-sodium

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 tbsp Butter, unsalted

Found on natashaskitchen.com

Description

Ingredients

• 2 Tbsp olive oil
• 1 lb mushrooms, sliced
• 1 small onion, finely chopped
• 4 Tbsp unsalted Butter
• 3 Tbsp all-purpose flour (gluten free flour works well too)
• 1½ to 2 cups low sodium chicken broth
• Salt and Pepper to taste
• 4-6 Cups leftover turkey meat, torn into bite-sized pieces
• Parsley to garnish, optional

Directions

• 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 (1½ to 2 min) then whisk in 2 cups chicken broth. Bring to a simmer and season to taste (I added ½ 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.