Turkey and Gravy Bowl (Print Version)
# Ingredients:
01 -
1 1/2 to 2 cups of low-sodium chicken broth
02 -
2 tablespoons of olive oil
03 -
1 small onion, chopped finely
04 -
4 to 6 cups of shredded leftover turkey pieces
05 -
1 pound of mushrooms, thinly sliced
06 -
3 tablespoons of regular or gluten-free flour
07 -
4 tablespoons of unsalted butter
08 -
1/2 teaspoon of sea salt, adjust as needed
09 -
1/8 teaspoon of ground black pepper, adjust as needed
10 -
1 tablespoon of parsley, chopped small for an optional garnish
# Instructions:
01 -
Warm a large, non-stick pan over medium heat. Pour in the olive oil and toss in the chopped onion. Stir frequently for around 4-5 minutes, letting it soften and turn golden. Add the mushroom slices, then stir often for another 5-7 minutes until they’re softened and golden too. Take the veggies out of the pan.
02 -
Using the same pan, drop in the butter and let it melt. Stir in the flour as the butter melts, whisking it all the time. Cook it for about 1 1/2 to 2 minutes, until it turns a light golden shade.
03 -
Slowly mix the chicken broth into the butter-flour mixture. Let it start simmering and season it up with salt and pepper to match your taste.
04 -
Add the cooked onions and mushrooms back into the sauce. Toss in the shredded turkey and keep stirring until the turkey's heated well.
05 -
Sprinkle some chopped parsley on top if you'd like, then serve the dish while it’s still warm.