6 tablespoons unsalted butter

2 tablespoons all-purpose flour

1¾ cups turkey or chicken stock, low-sodium if store-bought

2 cups sliced mushrooms, ideally wild, approximately 4-6 ounces

1½ cups chopped cooked turkey

½ cup heavy cream

1 cup frozen peas

2 tablespoons dry sherry

Kosher salt and freshly ground black pepper to taste

Finely chopped parsley, for garnish


Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.

Slowly add 1 cup of the turkey stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.

Set a large saute pan over medium-high heat, and add to it the remaining 2 tablespoons of butter. When it begins to foam, add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes. Add the turkey, then the warm sauce and cream, and stir to combine. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.

Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, garnished with the parsley.

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