Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A great way to use turkey leftovers. Recipe source: Bon Appetit (November 1986)

Ingredients Nutrition

Directions

  1. In a saucepan combine turkey bones (if available), broth and bay leaf and bring to a boil.
  2. 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.
  3. Simmer broth another 15 minutes or until it is reduced to 1 1/2 cups. Strain broth.
  4. Cut vegetables into a 1/2 inch dice.
  5. 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.
  6. Add mushrooms, turnips and potato to skillet, stirring for about 5 minutes.
  7. Stir in broth and boil for 5 minutes.
  8. Stir in turkey, stirring to heat through. Remover from heat.
  9. In a small bowl or cup combine cream and egg yolk. Add mixture to turkey mixture.
  10. Stir in tarragon.
  11. Cook over low heat until sauce thickens. DO NOT BOIL.
  12. Season with salt and pepper and tarragon.

Reviews

(1)
Most Helpful

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!

anme November 14, 2007

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