If you’ve ever found yourself wondering how to transform your holiday leftovers into something utterly comforting and delicious, then this Leftover Turkey in Mushroom Gravy Recipe is exactly what you need. It takes those bits of turkey sitting in your fridge and dresses them up in a rich, velvety mushroom gravy that’s bursting with flavor, making every bite feel like a cozy hug from your favorite meal. Whether it’s post-Thanksgiving or anytime you want a quick yet special meal, this recipe brings warmth, heartiness, and a touch of gourmet magic to your table.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in building the layers of flavor and texture that make this dish unforgettable. From the tender turkey to the aromatic mushrooms and the creamy gravy base, every element counts.
- 2 Tbsp olive oil: Helps sauté the onions and mushrooms to golden perfection without overpowering the dish.
- 1 lb mushrooms (sliced): Adds earthy richness and a meaty texture that complements the turkey beautifully.
- 1 small onion (finely chopped): Provides sweetness and depth when sautéed, balancing the savory flavors.
- 4 Tbsp unsalted butter: Creates a smooth, luxurious roux for thickening the gravy.
- 3 Tbsp all-purpose flour: Works as a thickening agent; gluten-free options can be swapped in easily.
- 1 1/2 to 2 cups chicken broth (low sodium): Offers a flavorful, savory base for the gravy, allowing control over saltiness.
- 4-6 Cups leftover turkey meat (torn into bite-sized pieces): The star of the show — tender, ready-to-go turkey adding substance and heartiness.
- 1/2 tsp sea salt (or to taste): Enhances all the natural flavors without overwhelming them.
- 1/8 tsp ground black pepper (or to taste): A gentle hint of spice that rounds out the dish’s seasoning.
- 1 Tbsp parsley to garnish (optional): Adds a fresh, bright pop of color and a mild herbaceous note.
How to Make Leftover Turkey in Mushroom Gravy Recipe
Step 1: Sauté Onions and Mushrooms
Start by heating a large non-stick pan over medium heat and adding the olive oil. Toss in the finely chopped onions and cook them until they become soft and golden, about 4 to 5 minutes, stirring frequently to prevent any burning. Next, add the sliced mushrooms to the pan. Sauté these until they soften and turn a delightful golden brown, which should take around 5 to 7 minutes. Once both are perfectly cooked, remove this flavorful mixture from the pan and set it aside. This step is crucial because it deepens the flavor base and adds that irresistible umami boost.
Step 2: Make the Roux and Gravy
Without washing the pan, add the butter and let it melt over medium heat. Slowly whisk in the flour, making sure to stir constantly. The goal here is a golden brown roux, which usually takes about one and a half to two minutes. This will give the gravy its silky texture and subtle nutty flavor. Now, drizzle in the chicken broth gradually while whisking to avoid lumps. Bring this mixture to a gentle simmer, then season it with sea salt and black pepper to taste. This step transforms simple ingredients into a luscious gravy with a perfect balance of creaminess and seasoning.
Step 3: Combine and Heat Through
Return the sautéed mushrooms and onions to the pan, stirring them gently but thoroughly to incorporate all those beautiful browned bits into the gravy. Add the torn leftover turkey pieces and stir just until the turkey is warmed through. You don’t want to overcook it again. If you like, sprinkle some fresh parsley on top for a vibrant finish. This final step brings everything together into an irresistibly savory dish that feels both familiar and exciting.
How to Serve Leftover Turkey in Mushroom Gravy Recipe
Garnishes
Simple garnishes can elevate this dish from comforting to downright elegant. A sprinkle of fresh parsley adds just the right herby brightness and a pop of green, making the dish visually inviting. If you want to get a bit adventurous, a light drizzle of truffle oil or a few crispy fried shallots can add an extra layer of indulgence.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes to soak up all that luscious gravy. Roasted root vegetables or green beans provide a fresh contrast to the rich turkey and mushroom goodness. For a lighter option, serve it alongside a crisp mixed green salad with a tangy vinaigrette that cuts through the richness perfectly.
Creative Ways to Present
Why not think beyond a plate? Spoon this gravy lavishly over buttery biscuits or even inside a warm, flaky puff pastry for a comforting handheld treat. Leftover turkey in mushroom gravy can also make an incredible pot pie filling or a topping for buttered noodles, turning simple components into truly creative meals that surprise and delight.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully for up to three days when stored in an airtight container in the refrigerator. The flavors tend to meld beautifully overnight, making leftovers even tastier. Just be sure to cool the dish completely before refrigerating to maintain freshness and prevent spoilage.
Freezing
You can freeze the leftover turkey in mushroom gravy for up to two months. Use a freezer-safe container or heavy-duty freezer bags, removing as much air as possible to avoid freezer burn. Thaw it overnight in the fridge before reheating for the best texture and flavor retention.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to ensure even warming. If the gravy thickens too much, add a splash of broth or water to bring it back to the right consistency. Reheating slowly keeps the turkey tender and the mushrooms succulent.
FAQs
Can I use different types of mushrooms for this recipe?
Absolutely! While common white or cremini mushrooms work fantastically, you can experiment with shiitake, portobello, or oyster mushrooms for unique textures and deeper flavors. Just adjust the sauté time if using larger or denser mushrooms.
Is it okay to use turkey with skin on?
For this gravy recipe, it’s best to use skinless turkey meat to avoid excess grease in the gravy. If you do have skin-on turkey, remove the skin before adding it to keep the gravy smooth and well-balanced.
Can I make the gravy gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy. Just keep in mind cornstarch should be mixed with cold water before whisking in to avoid lumps.
How thick should the gravy be?
The gravy should be thick enough to coat the back of a spoon without running off too quickly. If it’s too thick, simply thin it out with more broth; if too thin, cook it a bit longer while stirring until it thickens.
Can I add other herbs to the recipe?
Definitely! Thyme, rosemary, or sage all complement turkey and mushrooms beautifully. Add fresh herbs towards the end of cooking to preserve their bright flavors, or use dried herbs at the beginning with the onions and mushrooms.
Final Thoughts
This Leftover Turkey in Mushroom Gravy Recipe is one of those rare gems that turns something ordinary into something spectacular. It’s easy, nourishing, and so packed with cozy flavors that you’ll find yourself making it again and again, even when you’re not working with leftovers. Give it a try and watch how this simple dish becomes an instant favorite in your kitchen too!
Print
Leftover Turkey in Mushroom Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Leftover Turkey in Gravy recipe transforms your leftover turkey into a delicious, hearty meal with a savory mushroom and onion gravy. Perfect for using up turkey remnants, this dish combines sautéed mushrooms and onions in a smooth homemade roux-based gravy, bringing warmth and flavor to your table in under 30 minutes.
Ingredients
Gravy and Turkey
- 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 1/2 to 2 cups low sodium chicken broth
- 4–6 cups leftover turkey meat, torn into bite-sized pieces
- 1/2 tsp sea salt (or to taste)
- 1/8 tsp ground black pepper (or to taste)
- 1 Tbsp parsley, finely chopped (optional, for garnish)
Instructions
- Sauté Vegetables: Heat a large non-stick pan over medium heat. Add 2 tablespoons of olive oil, then add the finely chopped onion. Sauté the onion until it becomes soft and golden, about 4-5 minutes, stirring frequently to prevent burning. Add the sliced mushrooms and continue sautéing until they are also soft and golden, about 5-7 minutes, stirring often. Once cooked, remove the mushrooms and onions from the pan and set aside.
- Prepare the Roux and Gravy: In the same hot pan, add 4 tablespoons of unsalted butter. Allow it to melt completely over medium heat. Whisk in 3 tablespoons of flour, stirring continually to form a roux. Cook this mixture until it turns a golden brown color, about 1½ to 2 minutes, making sure to whisk constantly to avoid lumps. Gradually whisk in 2 cups of low sodium chicken broth, bringing the mixture to a simmer. Season the gravy with sea salt and ground black pepper to taste.
- Combine and Heat Turkey: Return the sautéed mushrooms and onions to the pan with the gravy. Stir well to combine. Add the leftover turkey pieces and gently heat the mixture over medium heat until the turkey is warmed through but not overcooked. Stir occasionally to ensure even heating.
- Garnish and Serve: Once heated, remove the pan from heat. Garnish with finely chopped parsley if desired, then serve the turkey in gravy hot, perfect with mashed potatoes, rice, or bread for a comforting meal.
Notes
- Use gluten-free flour if you prefer a gluten-free version of this recipe.
- Adjust salt and pepper according to your taste preferences.
- Low sodium chicken broth helps control the salt level, making the dish healthier.
- Garnish with fresh parsley to add a bright flavor and color contrast.
- This recipe works great to repurpose leftover turkey from previous meals.
- For a thicker gravy, reduce the broth slightly or add a bit more flour during the roux preparation.
