by AntoniaJames
View
my 172 recipes »
Photo by AntoniaJames
AntoniaJames's Notes:
Expand3 cups leftover roast turkey, chopped into bite size pieces Ask a question about this ingredient
1 large white or yellow onion, cut in half and thinly sliced Ask a question about this ingredient
12 ounces sliced crimini mushrooms Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
1 tablespoon bacon fat (or butter, if you prefer) Ask a question about this ingredient
1 1/2 cup turkey stock Ask a question about this ingredient
2 teaspoons stoneground mustard (preferably with horseradish) Ask a question about this ingredient
2 tablespoons white wine Ask a question about this ingredient
1-2 teaspoon worcestershire sauce Ask a question about this ingredient
1/4 - 1/2 cup sour cream (light or regular) Ask a question about this ingredient
Salt and pepper, to taste Ask a question about this ingredient
Toasted bread, or egg noodles, or brown rice Ask a question about this ingredient
Saute the onion for several minutes over medium heat, stirring, in 1 tablespoon of the butter and in the bacon fat. You can use all butter instead, or substitute oil if you prefer.
Ask a question about this stepAdd the mushrooms and sauté them until just soft, stirring occasionally. Remove the sautéed vegetables with a slotted spoon and set them aside.
Ask a question about this stepAdd the remaining butter to the pan and melt over medium heat, stirring. Slowly sprinkle in the flour, stirring for several minutes to combine, until the mixture starts to brown a bit more.
Ask a question about this stepGradually add the turkey broth, whisking continually to incorporate all the ingredients. Add the mustard, wine, and, if you’re using it, the Worcestershire sauce. Stir well.
Ask a question about this stepStir in the onion and mushrooms and cook over medium heat for another two to three minutes.
Ask a question about this stepOver medium heat, add the sour cream and whisk it vigorously until everything is combined. Watch it carefully, as the sauce should not boil. Test and correct the seasoning.
Ask a question about this stepStir in the turkey, and simmer until the turkey is heated through.
Ask a question about this stepServe over thickly sliced bread which has been toasted. People who don’t eat wheat can put it over brown rice. (Use brown rice flour or barley flour in the roux if wheat allergies are a consideration.)
Ask a question about this stepYou can also serve this over noodles, or stir it into noodles, top with small cubes of bread, drizzle some melted butter over it and pop it into the oven to make a casserole.
Ask a question about this stepEnjoy!!
Ask a question about this stepOooops, I meant, "If you're using light sour cream."
looks good, cheers!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
I made this using leftover roast chicken, earlier this week, and it was just as good, of course. I didn't have a suitable white wine on hand, so I used dry vermouth, which actually made the dish taste even better. I only had light sour cream, and noticed that it makes the sauce a lot thinner than usual. So keep that in mind, and use less stock in the sauce if you're using sour cream.