- 1/2 pound button, portabello, cremini mushrooms, sliced (You can also use canned)
- 3 Tbsp butter
- 1/2 cup finely chopped onion
- 3/4 lb leftover cooked turkey meat, dark or light meat, roughly chopped into bite sized pieces (Chicken or ground meat works too)
- 1 cup leftover turkey gravy (or chicken or turkey stock)
- 1/8 teaspoon nutmeg
- 1 teaspoon of paprika
- 1 small squirt of dijon if you have any
- 1 Tbsp of chopped fresh thyme or 1 teaspoon dry thyme (important, do not forget)
- 1/2 tsp of black pepper
- 1 tsp of salt
- 1 cup of sour cream at room temperature (can substitute plain, greek yogurt)
- 2 TBL of Worchestershire
- Salt to taste (you will need more salt than you expect)
- 1/2 lb gluten free noodles, cooked
1 Heat a large sauté pan on medium-high heat for 1 minute. Add the mushrooms and dry sauté them (cook them without oil), shaking the pan frequently so they don't stick, for 3 to 5 minutes, until the mushrooms release their water and begin to brown.
2 Add the butter and onion and cook, stirring occasionally, for about 4 minutes, until the onions begin to brown. Sprinkle salt over everything. Add the turkey meat and gravy and stir to combine. Cook for a minute or two, and sprinkle on the spices.
3 Turn off the heat and add the sour cream and worcestershire. You may want to add a few tablespoons of water to thin the sauce. Mix in the sour cream thoroughly. Do not let the sauce come to a simmer or boil or it may curdle. Adjust seasonings to taste. In particular, depending on how salty your gravy was, you may need to add salt. More than you think.
Serve immediately over gluten free noodles.
Yield: Serves 4.