Leftover turkey and mushrooms in a creamy sauce

    40 min

    Fancy something besides leftover turkey curry? This creamy sauce with turkey, mushrooms and almonds is delicious served with crusty bread and a crisp green salad, or used as a pie filling and topped with mash or puff pastry. You could add a mixture of leftover ham and turkey, if you prefer.


    Buckinghamshire, England, UK
    32 people made this

    Serves: 4 

    • 30g butter
    • 1 onion, sliced
    • 85g mushrooms, sliced
    • 30g plain flour
    • ½ teaspoon ground ginger
    • ½ teaspoon grated nutmeg
    • 150ml chicken stock
    • 150ml semi-skimmed milk
    • 350g cooked turkey meat, chopped
    • salt and pepper to taste
    • toasted flaked almonds

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt butter in a large frying pan; add onion and mushrooms and fry for 5 minutes or until soft. Add flour, ginger and nutmeg. Cook for 1 minute.
    2. Gradually blend in the stock and milk and bring to the boil, stirring all the time.
    3. Add cooked turkey and salt and pepper to taste. Cover and simmer for 20 minutes.
    4. Pile mixture into a hot serving dish and sprinkle with the toasted almonds.

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