Prep 10 mins
Cook 1 hr
A great way to use turkey leftovers. Recipe source: Bon Appetit (November 1986)
- 2 cups cooked turkey, cut into 1/2 inch dice (reserve bones)
- 3 cups chicken broth
- 1 bay leaf
- 1 (8 ounce) sweet potatoes, peeled and quartered
- 1⁄2 lb turnip, peeled and quartered
- 2 tablespoons butter
- 2 onions, chopped
- 4 ounces mushrooms, quartered
- 1⁄4 cup whipping cream or 1⁄4 cup heavy cream
- 1 egg yolk
- 1⁄2 teaspoon dried tarragon or 1 teaspoon minced fresh tarragon
- In a saucepan combine turkey bones (if available), broth and bay leaf and bring to a boil.
- Add potatoes and turnips. Reduce heat, cover and simmer 10-15 minutes or when vegetables are tender. Remove vegetables with a slotted spoon and set aside.
- Simmer broth another 15 minutes or until it is reduced to 1 1/2 cups. Strain broth.
- Cut vegetables into a 1/2 inch dice.
- In a skillet over medium low heat melt butter and then add onions, stirring for about 10 minutes or until onions are golden. Increase heat to high.
- Add mushrooms, turnips and potato to skillet, stirring for about 5 minutes.
- Stir in broth and boil for 5 minutes.
- Stir in turkey, stirring to heat through. Remover from heat.
- In a small bowl or cup combine cream and egg yolk. Add mixture to turkey mixture.
- Stir in tarragon.
- Cook over low heat until sauce thickens. DO NOT BOIL.
- Season with salt and pepper and tarragon.
I made this the other day scaled down to one and a bit more healthy. I used skim milk mixed with a bit of cornstarch, low sodium borth, and imitation butter to try to make it a bit more figure friendly. I skipped the turnips since I didnt have any. Great way to use up some left over meat. I bet this would go great with chicken too!