- 1 small onion finely diced3 tablespoons butter divided
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- ½ teaspoon fresh rosemary finely chopped
- ¼ cup white wine
- 2 tablespoons flour
- 1 cup chicken broth not low sodium
- ½ cup heavy cream
- ½ teaspoon dry mustard
- ½ teaspoon fresh thyme leaves
- 2 cups leftover turkey or 1 pound lean ground turkey (cooked)
- ½ cup sour cream
- fresh parsley chopped for garnish
- 16 ounces large egg noodles for serving or pasta or potatoes
In a large skillet cook onion with 1 tablespoon butter until slightly softened, about 3-4 minutes.
Add mushrooms, garlic, and rosemary. Cook until the mushrooms are tender, about 5-7 minutes.
Add white wine and cook until almost evaporated, about 5 minutes. Remove mushroom mixture from the pan and place in a bowl.
Add remaining 2 tablespoons butter and flour to the same pan. Cook 1 minute.
Stir in chicken broth and cream a bit at a time whisking after each addition until smooth. Add dry mustard, thyme, the mushroom mixture with any juices and the turkey.
Simmer 5 minutes, or until heated through and bubbly.
Remove from the heat and stir in sour cream.
Serve over egg noodles and garnish with parsley
If you do not have leftover turkey, leftover chicken or ground turkey will work in this recipe. Brown ground turkey in a pan until no pink remains and drain juices before adding to the recipe.
When adding the mushrooms back to the sauce, be sure to include including the juices to add flavor!
Remove the sauce from the heat before adding sour cream. Sour cream can curdle if overheated.
Nutritional information does not include pasta or potatoes.