I've officially found my go-to, post-Thanksgiving, best leftover meal ever. I've already decided to make it a Black Friday tradition at my house. It's creamy deliciousness and simple instructions creates a perfect meal for a lazy day around the house. It also freezes well, so don't be afraid to make a big batch and save half of it for when you're all out of leftovers and craving some of those delicious Thanksgiving flavors.
Things You'll Need
2 tablespoons butter
1 celery rib, chopped
1 large carrot, chopped
1/4 cup chopped shallots
2 cups sliced mushrooms
3 tablespoons all purpose flour
3 tablespoons cooking sherry
1/2 cup heavy cream
1 cup chicken or turkey broth
2 cups chopped, cooked turkey
1 cup peas, frozen
1 teaspoon salt
1 teaspoon pepper
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
Egg noodles, biscuits, or rice for serving
Step 1: Cook the Carrots, Celery and Shallots
Melt the butter in a skillet over medium high heat. Add the celery, carrots, and shallots, cooking until softened.
Step 2: Cook the Mushrooms
Add the mushrooms, cooking until softened and darkened.
Step 3: Add the Flour
Sprinkle with flour, cooking until all the flour has been moistened.
Step 4: Add the Sherry
Pour in the sherry, scraping to deglaze the pan.
Step 5: Add the Remaining Ingredients
Add the rest of the ingredients, simmer until thickened and the turkey is warmed through.
Step 6: Serve Warm
Serve warm over rice, noodles or biscuits.