Can you believe that Thanksgiving is just around the corner? Soon you will be enjoying a plate full of turkey, stuffing, cranberries, mashed potatoes, and of course pumpkin pie! They all sound delicious, but when you still have a lot of turkey leftovers in your fridge several days later and you’ve overdosed on cold turkey sandwiches this recipe is just what you need. It is easy, light yet satisfying, and a wonderful way to use leftover turkey. You can add some rice, noodles or quinoa to soak up the creamy sauce, but I think it is perfect on its own. I know you will enjoy the crunchy broccoli, earthy mushrooms, and creamy sauce to create a new way to enjoy your holiday turkey leftovers.
Adapted from Health.com
Prep Time: 10 minutes
Cook Time: 30 minutes
1 tablespoon grape seed oil
1 ½ lbs broccoli cut into long spears
3 cups cooked turkey, shredded (from turkey prepped before cooking in the Marinade Express system for extra delicious taste, tenderness, & health benefits–see below)*
2 tablespoons unsalted butter
1 small onion, thinly sliced
2 cloves garlic, minced
1 cup mushrooms, sliced
3 tablespoons flour
1 ½ cups homemade turkey broth or low-sodium canned broth
3 tablespoons dry sherry
3 tablespoons heavy cream or half and half
½ cup freshly grated Parmesan, divided
¼ cup sliced almonds
1) In a large skillet heat the grape seed oil, and cook the broccoli, stirring occasionally. Cook about 5 minutes, or until tender with a slight crunch.
2) Butter a 9 x 13 baking dish. Arrange broccoli across the bottom. Top with turkey, cover with foil to keep warm.
3) Return to the large skillet. With a paper towel carefully wipe up any excess grape seed oil. Melt butter on medium heat. Saute onions until translucent, about 5 minutes. Add minced garlic, saute for 1 minute, until fragrant. Add mushrooms and saute until browned, about 2-3 minutes.
4) Add flour and cook, stirring with a whisk for 1 minute to cook out the raw flour flavor. Stir in broth and bring to a boil, reduce to simmer. Allow to simmer for 3 to 5 minutes, until thick.
5) Stir in the sherry, cook for 1 minute. Add cream and ¼ cup Parmesan cheese. Season to taste with salt and pepper.
6) Meanwhile arrange a rack 6 inches below the heat source (not 3 inches below so you burn your almonds, like I did). Preheat the broiler to high.
7) Pour sauce over turkey. Top with remaining ¼ cup Parmesan cheese and almonds.
8) Broil for 1 minute, or until the sauce bubbles and almonds are golden brown. Remove from heat immediately. Allow to cool for 3 minutes and serve.
*Note: To process a turkey in the Marinade Express you will need to use the 20 lb Chef Drum. Be sure to use 2 packets of MX unflavored seasoning with 16 cups water. To insure that the marinade solution filters through the meat, pierce small holes in the skin, all around the turkey. Don’t forget the legs and wings. This infuses antioxidants and flushes out impurities. Process the turkey for about 60 minutes for a 10 pound bird, and increase the time by 30 minutes for every additional 5 pounds. Follow cooking directions according to your recipe. You will have an extra tender and especially delicious turkey for tastier, healthier eating. Your family and friends will be going back for second and even third helpings!