Velvety and comforting, this recipe transforms any left over poultry into a bodacious meal with its own identity. Enjoy ^.^~

2 cups left over turkey breast, diced
1 tablespoon good olive oil
1 sprig fresh thyme
2 leaves fresh sage, finely minced
1 stick butter, 1/4 cup
1 cup mixed mushrooms (button, beechwood and porcini), sliced
1 clove garlic, minced
1 small carrot, chopped
1 large onion, chopped
1 stalk celery, chopped
1/4 cup all-purpose flour
1 cup dry white wine
1-2 cups cream
4 cups water
Kosher salt
Freshly ground black pepper

In a small saucepan, heat the butter on low heat, add the flour and cook for a few minutes. Add the white wine and bring to a boil. Use a whisk to stir until smooth. Lower the heat and simmer for 10 minutes.

In the mean while, heat olive oil in a medium pot. Add chopped onions and saute until lightly caramelized for good flavor. Season with salt & pepper. Add the thyme, garlic, sage, mushrooms, carrot, celery and cook until vegetables are soft. Season again with salt & pepper.

Add the water, cream, turkey and the butter mixture. Stir to combine. Reduce the heat and simmer for 15 minutes. Do not boil, this will separate the butter and cream. Serve hot with crusty bread.

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