Prep 20 mins
Cook 20 mins
The day after Thanksgiving you can achieve the very pinnacle of comfort food! My mom ended up having to bake several turkeys a year just so we could get this stuff. Some very knowledgeable 'Zaarites helped me to ressurect it as the recipe had been lost.
- In a large no-stick skillet, begin heating the milk, margarine and chicken stock over medium heat.
- Whisk in the flour right away, eliminating all lumps, and as it comes to a boil, it should thicken.
- Add the salt and pepper. (Black pepper is okay as a substitute).
- As it thickens, toss in the chopped turkey and stir carefully as to not break up the chunks too much.
- If it gets too thick, just add some milk and stir.
- As soon as the mix is thick enough to your liking, it is done. Turn off the heat and cover until serving.
- Serve over slices of toast or, make up some of your favorite biscuits instead.
- If you have some left-over turkey broth from the day before when the turkey was baked, use that instead of chicken stock.
- Note: the more dark meat, the better. It really adds to the flavor of this dish.
This was good. I made it with leftover Thanksgiving turkey. As is, it was a bit bland. So I added hot curry powder, garlic salt, pepper and chopped fresh thyme and Italian parsley and used real butter in lieu of margarine. Not a fan of the fake stuff. That took it up to delicious! Great comfort food and a great way to use up leftover holiday turkey.
My husbands mother used to make this for him when he was a kid. He still loves it.
Great gravy over biscuits, DH kept praising this easy comforting meal. I used up some cream with 1% milk, also used butter. Thank you!