Courtesy of Federal Meats

Prep Time: 10 minutes, Cook Time: 15 minutes, Total Time: 25 minutes

Ingredients (6 servings)

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

1½ to 2 cups chicken broth (low sodium)

4-6 Cups leftover turkey meat torn into bite-sized pieces

½ tsp sea salt or to taste

1/8 tsp ground black pepper or to taste

1 Tbsp Parsley to garnish optional


  • Heat a large non-stick pan over medium heat. Add 2 Tbsp olive oil and diced onions and sauté until soft and golden (4-5 minutes, stirring frequently).
  • Add mushrooms to the pan and sauté until soft and golden (5-7 min, stirring frequently). Remove mushrooms and onions from pan.
  • In the same hot pan (no need to wash it), add 4 Tbsp unsalted butter. Once melted, whisk in 3 Tbsp flour. Cook, whisking continually until roux is a golden brown (1 1/2 to 2 min) then whisk in 2 cups chicken broth. Bring to a simmer and season to taste (I added 1/2 tsp sea salt and a pinch of black pepper).
  • 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.

**Cut your time in half by using our amazing gravy. Ask for it in stores!