500g left-over Roast Turkey meat, cut into strips
1 large onion, chopped fine
3 large garlic cloves, crushed
250g button mushrooms, left whole
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon plain flour
1 tablespoon smoked paprika
1 tablespoon mixed herbs
2 tablespoon heavy cream
200ml chicken stock
salt and pepper to taste
Chopped fresh chives to garnish (optional)
Thanks to: @stephs_fooddiary
In a large pan heat the oil, add the onions and fry over a fairly high heat for approximately 5 minutes until golden.
Then add the mushrooms and sauté for around 5 more minutes. Add the garlic & stir for a minute before adding the mixed herbs and paprika.
In the same pan gently melt the butter and add the flour and whisk until the mixture thickens.
Pour in the stock and continue whisking until the sauce is thick, smooth and creamy. Stir in the cooked turkey and reheat for around 5 - 7 minutes.
Stir in the cream and season to taste.
Remove from the heat - serve with pasta, rice or creamy mashed potatoes.
Garnish with freshly chopped chives (optional).
Enjoy x
Take a look at our Turkey & Cheese filled Baked Potato recipe here
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