Leftover Turkey in Gravy
The mushroom gravy makes the turkey meat so tender and juicy all over again and it’s especially good served over Creamy Mashed Potatoes.
This post may contain affiliate links. Read my disclosure policy.
What to do with Leftover Turkey:
We love Thanksgiving leftovers and it is impressive how much turkey meat you can rescue from your Juicy Roast Turkey even after you think there’s nothing left. We plucked away at my Mom’s turkey last year and got about 8 cups of turkey meat (this was after about 12 people ate it).
I made a big batch of this turkey in gravy for my sister’s house for lunch and everyone loved it! It was a big win across the board and they went on and on about how great the turkey gravy tasted over leftover Mashed Potatoes. Best of all, it never tastes like leftovers.
Ingredients for Leftover Turkey in Gravy:
The ingredients are so simple – mostly pantry staples: chicken broth, mushrooms, butter, onion, and flour.
- Mushrooms: Use white or brown mushrooms. Mushrooms add great flavor but if you aren’t a mushroom fan, you can skip the mushrooms.
- For gluten-free: substitute with a “cup-for-cup” GF flour
To Get the Most Turkey Meat: Focus on the underside of the turkey – this is usually the side that sits in all the turkey juices and much of it is dark meat which is so tender and tasty.
Can I Substitute with Chicken?
You can still make this recipe long-after Thanksgiving is over by using chicken. This is a great way to re-purpose leftover Rotisserie Chicken and you can use both white and dark meat.
Can I use Leftover Gravy?
If you were lucky enough to have leftover Turkey Gravy from your Thanksgiving dinner, here’s a secret trick – just combine the leftover gravy with the shredded turkey and it will be scrumptious!
What can I do with the Turkey Carcass?
If you want to make the most use out of your leftover turkey, be sure to keep the turkey carcass for an incredible turkey Bone Broth. It’s the same process using turkey bones instead of chicken and results in a rich broth to use in Turkey Noodle Soup.
How to Make Turkey Leftovers in Gravy:
1. Heat a large pan over medium heat with 2 Tbsp olive oil. Saute diced onions until golden (4-5 min). Add mushrooms saute until soft and golden (5-7 min), stirring often. Remove mushrooms and onions from the pan.
2. In the same hot pan, melt 4 Tbsp unsalted butter, then whisk in 3 Tbsp flour, whisking constantly until roux is golden brown (1 1/2 to 2 min), then whisk in 2 cups chicken broth. Bring to a simmer and season to taste (about 1/2 tsp sea salt and a pinch of pepper).
3. Add mushrooms/onions back to the pan. Stir in turkey and heat until turkey is just heated through. Garnish with finely chopped parsley if desired.
This is one of those recipes that makes us wish we had more turkey leftovers. This recipe can be even juicier and more flavorful than fresh turkey.
Leftover Turkey Recipes You’ll Love:
Whether you have leftover turkey breast or leftover dark meat, these turkey leftover recipes are our favorite ways to enjoy that turkey meat without tasting like leftovers.
- Turkey Noodle Soup – an easy twist on the classic
- Chicken Tetrazzini – make it Turkey Tetrazzini
- Pot Pie – make a savory Turkey Pot Pie
- Chicken Avocado Salad (sub with turkey)
- (Turkey) Bacon Avocado Sandwich
- White Sauce Lasagna – use turkey instead of chicken
Leftover Turkey in Gravy Recipe
This leftover Turkey recipe is by far my favorite way to use up leftover turkey! Turkey in creamy mushroom sauce is so easy and a big win in our family!
- 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 chicken broth, (low sodium)
- 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 to garnish, optional
Heat a large non-stick pan over medium heat. Add 2 Tbsp olive oil and diced onions and sauté until soft and golden (4-5 minutes, stirring frequently). Add mushrooms to the pan and sauté until soft and golden (5-7 min, stirring frequently). Remove mushrooms and onions from pan.
In the same hot pan (no need to wash it), add 4 Tbsp unsalted butter. Once melted, whisk in 3 Tbsp flour. Cook, whisking continually until roux is a golden brown (1 1/2 to 2 min) then whisk in 2 cups chicken broth. Bring to a simmer and season to taste (I added 1/2 tsp sea salt and a pinch of black pepper).
Add add mushrooms/onions back to the pan. Stir in turkey and heat until turkey is just heated through. Garnish with finely chopped parsley if desired.
I’d love to hear your creative ideas for leftover turkey. Let me know about your favorite Thanksgiving leftover recipes in a comment below.