Easy mushroom gravy with turkey needs to be added to your recipe box because it is a fabulous way to use up leftover roasted turkey from New Year’s Day, Christmas, or Thanksgiving.
Yesterday, coastal Georgia had a rare treat of snow and ice. When Bookworm Beth 📚🐛 asked me what I made in the kitchen that afternoon. I told her mushroom gravy with turkey. She instantly said, “Yum!” I’m confident your crew will agree. What can be more comforting to eat on a cold winter’s day?
Serve this over warm sour cream mashed potatoes. It’s a keeper!Print
Easy mushroom gravy with turkey is a low carb, high protein dinner recipe that’s quick to make and it’s also economical. It’s the perfect way to use up leftover turkey from Thanksgiving or Christmas!
- 9 tablespoons butter
- 1 pound mushrooms, sliced
- 1 heaping cup yellow onion, chopped
- 2 large garlic cloves, minced
- 6 tablespoons flour
- 4 cups low-sodium chicken stock
- salt and black pepper to taste
- 2 cups roasted turkey, cut into bite-sized chunks
- 2 teaspoons chives, chopped for garnish
- Clean and slice the mushrooms, chop the onion, and mince the garlic.
- In a large saucepan, melt 3 tablespoons of butter, then add the mushrooms. In a few minutes, add the onion. After 5 more minutes, add the garlic and stir constantly for a minute until it is fragrant. The onions should be soft and golden. Remove from the pan.
- In the same pan, melt 6 tablespoons of the butter, gradually add 6 tablespoons of flour while whisking constantly to make a roux. Whisk the flour mixture for a couple of minutes until it is a golden brown, then gradually pour in the chicken stock a little at a time while still whisking. Bring to a boil and let the stock reduce to desired thickness. This should be between 10 to 15 minutes. Add salt and pepper to taste.
- While the gravy is thickening, cut up the leftover roasted turkey into bit sized pieces. Once the gravy is the desired thickness, add the mushrooms, onions, garlic, and turkey. Stir well to combine. Let the turkey heat through, then remove from heat and sprinkle with chopped chives.
- Serve warm, and garnish each serving with chopped chives.
- Serve on top of mashed potatoes, rice, egg noodles, or toast points. If you’re trying to cut back on your carbs, just double the recipe and eat it plain.