Leftover Turkey in Creamy Mushroom Sauce

Ingredients

• 2 Tbsp olive oil
• 1 lb mushrooms, sliced
• 1 small onion, finely chopped
• 4 Tbsp unsalted Butter
• 3 Tbsp all-purpose flour (gluten free flour works well too)
• 1� to 2 cups low sodium chicken broth
• Salt and Pepper to taste
• 4-6 Cups leftover turkey meat, torn into bite-sized pieces
• Parsley to garnish, optional

Instructions

1. Heat a large non-stick pan over medium heat. Add 2 Tbsp olive oil and diced onions and saut� until soft and golden (4-5 minutes, stirring frequently). Add mushrooms to the pan and saut� until soft and golden (5-7 min, stirring frequently). Remove mushrooms and onions from pan.
2. In the same hot pan (no need to wash it), add 4 Tbsp unsalted butter. Once melted, whisk in 3 Tbsp flour (I used a gluten free flour at my sisters house and it worked just as well!). Cook, whisking continually until youx is a golden brown (1� to 2 min) then whisk in 2 cups chicken broth. Bring to a simmer and season to taste (I added � tsp sea salt and a pinch of black pepper).
3. Add add mushrooms/onions back to the pan. Stir in turkey and heat until turkey is just heated through. Garnish with finely chopped parsley if desired.

Original Recipes Leftover Turkey in Creamy Mushroom Sauce @ natashaskitchen.com

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