Turkey with Rich Gravy

This filling turkey gravy dish turns holiday leftovers into an amazing second meal that the whole family waits for with almost as much excitement as the main feast. The velvety mushroom sauce turns basic leftovers into a warm, cozy dish that feels totally different.

I came up with this dish many years back when stuck with tons of leftover Thanksgiving turkey. What began as a smart way to use up extras has turned into something my family can't wait for after our holiday dinners.

Ingredients

• 2 Tbsp olive oil: for cooking veggies without sticking and adding some richness
• 1 lb mushrooms sliced: gives meatiness and rich taste - try cremini for stronger flavor
• 1 small onion finely chopped: creates the taste base - sweet onions work great for milder dishes
• 4 Tbsp unsalted butter: makes the foundation for the gravy - good butter makes all the difference
• 3 Tbsp all purpose flour: helps make smooth gravy - works with gluten free options too
• 1 1/2 to 2 cups chicken broth: forms the flavorful liquid - pick low sodium for better taste control
• 4-6 cups leftover turkey meat: the main ingredient - mixing dark and white meat tastes best
• 1/2 tsp sea salt: brings out all the flavors - add more or less depending on your broth
• 1/8 tsp ground black pepper: adds gentle spice - fresh ground tastes much better
• 1 Tbsp parsley to garnish: gives fresh color and taste - nice to have but not must-have

Cooking Instructions

Start With Onions:

Warm a big non stick pan on medium heat until it feels hot when you hold your hand above it. Pour in 2 tablespoons olive oil and tip the pan to spread it around. Toss in your chopped onions and cook them until they turn see-through with golden edges, about 4-5 minutes. Stir often so they cook evenly without burning.

Add Mushrooms:

Put sliced mushrooms in with the softened onions. Try to spread them out flat so they brown nicely. Let them cook 5-7 minutes, stirring now and then, until they shrink down and turn golden brown after releasing their water. They should feel meaty when done. Move both mushrooms and onions to a plate for now.

Make The Base:

Put the same pan back on the heat without washing it and drop in 4 tablespoons of butter. Once it's all melted, mix in 3 tablespoons of flour with a whisk. Keep whisking for about 1-2 minutes to stop it burning. The mix should turn a nice golden color which will make your gravy look and taste better.

Create The Sauce:

Keep whisking and slowly pour in 2 cups of chicken broth. Whisk hard to get rid of any lumps. Let the mix bubble gently until it gets thicker. Add about 1/2 teaspoon sea salt and some black pepper to taste, adjusting based on how salty your broth already is.

Mix It All Together:

Put the cooked mushrooms and onions back in the pan and stir them into the sauce. Add your turkey pieces, making sure they're small enough to eat easily. Gently mix everything until the turkey is just warmed through, about 2-3 minutes. Don't cook too long or the turkey will get tough. Sprinkle with chopped parsley before serving if you want.

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Mushrooms really make this dish special. I found out how amazing they are by chance when trying to make our leftovers go further one year, and now I actually buy extra mushrooms during holiday time just for this. They add such a rich flavor that my family actually gets happy when they spot leftover turkey in the fridge.

Keeping and Warming Up

This turkey gravy keeps really well in the fridge for up to 3 days if you store it in a sealed container. The flavors actually get better overnight, making it maybe even tastier the next day. When you want to warm it up, do it slowly in a covered pan on medium-low heat, and add a little broth if it's too thick. Try not to use the microwave if you can help it since it might make the turkey chewy, but if you must, use half power and stir it often.

How to Serve It

My family loves this turkey gravy poured over fluffy mashed potatoes, but it goes with lots of things. Try it on buttered egg noodles for a turkey stroganoff feel, or on steamed rice for an easy complete meal. For a tasty open sandwich, pour it over thick pieces of toasted sourdough. During the holidays, I sometimes even put it on leftover stuffing for the ultimate comfort food.

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Ways to Change It Up

You can easily change this recipe based on what you have. No mushrooms around? Just use chopped carrots and celery for a classic gravy instead. Want it creamier? Add a splash of heavy cream at the end. You can switch up the flavor by adding a teaspoon of dried thyme or sage while cooking the mushrooms. For a bit of zing, stir in a tablespoon of lemon juice or a teaspoon of Dijon mustard just before serving.

Frequently Asked Questions

→ What's the best way to warm up turkey in gravy?

Heat it gently in a pan on low, stirring every so often. Add some broth if it starts to look too thick.

→ Can I swap turkey for chicken?

Absolutely! Cooked chicken fits right in. Swap them out and follow the steps as written.

→ What goes well as a side to this?

It's great with rice, mashed potatoes, or even a crisp loaf of bread to scoop up the sauce.

→ How can I make this gluten-free?

Replace regular flour with a gluten-free version and make sure your chicken stock is gluten-free as well.

→ How long can I store leftovers from this dish?

Seal it in an airtight container, and it should be good in the fridge for up to three days. Just reheat it lightly before eating.