Leftover Turkey Stroganoff
Ingredients
- 500 g turkey meat either leftover or pre-cooked
- 40 g dried mushrooms (I like porcini and chanterelle but you could use anything you have)
- 1/2 tbsp olive oil
- 1 tbsp butter
- 8 shallots
- 2 cloves garlic
- 150 ml dry white wine (2/3 cup)
- 200 ml gravy if you have leftovers (otherwise just use stock mixed with 1/2 tbsp chickpea flour to thicken)
- 120 ml double cream (1/2 cup)
- 1/2 lemon (juiced)
- sml bunch fresh parsley
- salt and pepper
Instructions
- Start by cooking your turkey if you're not using leftovers. Then shred the turkey into bite-sized pieces and set aside.
- In a bowl, cover the mushrooms with boiling water
- Heat the oil and butter in a frying pan on a low heat until the butter has melted.
- Peel and chop the shallots and garlic and add to the frying pan. Cook for around 5 minutes until softened.
- Add the mushrooms making sure that you keep the liquid to use as stock, later in the recipe.
- Add the white wine, turn up the heat and allow the mixture to reduce for a few minutes.
- Add the gravy (stock plus chickpea flour)) and the mushroom water (stock) and simmer for around 5 minutes until the sauce starts to thicken.
- Turn the heat down and stir through the cream.
- Stir through juice of half a lemon and finish with plenty of salt and pepper and a sprinkle of fresh parsley leaves/lemon slice.
- Serve on its own or with some black rice or even grain free pasta!