Everyone has the questions the day after Thanksgiving. What am I going to do with this leftover turkey? A likes to eat turkey sandwiches, some nice thick bread, slices of turkey and cranberry sauce… our local deli has a turkey sandwich like this that is available year round.
My personal favorite leftover as a child was leftover turkey with gravy that my mom would make every single holiday, the day after Thanksgiving and Christmas. Aside from looking forward to the side dishes on Thanksgiving (yep, I said it), my favorite go to was this meal. Because honestly, truly, and slightly unpopular opinion is : I don’t really care for turkey. But throw some gravy on that bad boy butterball, and we are in business.
This year I made leftover turkey with gravy, with white mushrooms and onions I had from another recipe. Saute everything together and I had a meal in about 20 minutes. It was a crowd pleaser by ages 1+ so we’re going to call it a 5/5 or in our house 6/6. So, let’s get to the recipe and make dinner already!
Leftover Turkey with Gravy
- 2 tbsp olive oil
- 1/2 cup diced onion optional
- 1 cup sliced mushrooms optional
- 4 tbsp butter
- 3 tbsp flour
- 2.5 cup chicken stock
- 2.5 cup leftover turkey chopped
- salt, pepper, parsley optional, to taste
- In a large pan, pour olive oil and heat on medium heat
- Dice onions and mushrooms
- Cook mushrooms about 3-4 minutes just to help them soften, stirring often
- Add in diced onions, cooking for another 3 minutes and stirring often until translucent
- Once cooked, remove the onions and mushrooms and set aside.
- Add butter to pan and flour, scraping the brown bits off the bottom of the pan
- Your goal here is to stir the flour and butter enough to help reduce clumps. Once you've mixed as best you can, pour in our chicken broth/stock
- Here you want to mix well (use a whisk) and stir out all of the clumps of flour. If you leave them, you will be enjoying lumpy gravy which is kinda dry. 🙂
- Drain your mushrooms and onions if any water is visible.
- Once the gravy boils add in the mushrooms, onions and chopped turkey
- Salt and pepper to taste
- Bring back to boil and allow to cook for about 5 minutes to heat the turkey through
- Add dried (or fresh) parsley
- Serve over veggies, mashed potatoes or rice, and enjoy warm!
Helpful tips for this turkey recipe
Mushrooms do produce water after cooking until they are tender, be sure to drain this first before returning the mushrooms back into the gravy.
If you cannot get clumps out with just the butter and flour mixture, add the stock then worry about removing clumps.
Cook down until its nice and thick to your liking. I cooked mine during bath time and turned off the heat when it was getting close to being done. This allows you to walk away, it continues to thicken. If you’re just anxiously awaiting dinner, you can heat up your other sides while this continues to thicken.