Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
In November we celebrate one of my favorite holidays. Thanksgiving. I love the smell of a roasting turkey and like most families there is always plenty of leftovers. My mom aways used the leftover turkey meat to make this very easy one pan meal and on the cold evenings it’s a belly warming meal.
Ingredients
• 4 tbsp. (½ stick) unsalted butter
• 8 oz. crimini mushrooms, sliced (about 2½ C)
• ½ medium yellow onion, finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 6 tbsp. all-purpose flour, divided
• 2 C low-sodium chicken broth or use the turkey carcass to make stock
• 1½ C whole milk
• Kosher salt
• Freshly ground black pepper
• 1½ lb. cooked turkey breast or combination of white & dark meat, cut into 1” chunks
• 1 C frozen petite peas or mixed vegetables
• ¼ C chopped fresh parsley
• Warm biscuits, puff pastry shells, toast, or cornbread, for serving
Directions:
- In a large skillet over medium-high heat, melt butter. Add mushrooms, onion, carrot, and celery and cook, stirring often, until softened, 8 to 10 minutes.
- Add 4 tablespoons flour and quickly stir to coat vegetables. Immediately whisk in broth, milk, 1½ teaspoons salt, and 1 teaspoon pepper. Bring to a boil over high heat, then reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Add 1 to 2 tablespoons flour if needed to thicken. Fold in turkey and peas and cook, stirring occasionally, until warmed through, 4 to 6 minutes.
- Divide turkey mixture among plates. Top with parsley. Serve with biscuits alongside.
