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We all know that the real challenge after Thanksgiving is knowing what do to with all the leftovers that you have. With a refrigerator that is no doubt overflowing, and an empty wallet, making meals stretch for the next week can help offset the costs. That is where this recipe comes mind, it is a great way to get more miles out of the leftover turkey and tasty too! If you live in South Carolina and would like to hunt your own wild turkey, see the link at the bottom of this recipe for more information.
Makes around 4-6 servings
¼ cup butter or margarine
2 tablespoons flour
1 cup milk
½ cup of turkey stock
½ cup onions chopped
½ cup chopped celery
½ cup of red and green bell peppers diced
2 ½ cups cooked shredded or diced turkey
2 tablespoons parsley minced fresh
Salt and freshly ground pepper to taste
Melt butter or margarine in saucepan; add flour and cook 2 to 3 minutes, stirring. Add milk and turkey stock. Stir with whisk until thickened. Set gravy aside. In a separate skillet, saute onion, bell peppers and celery in until soft. Add in shredded or chopped turkey, parsley and salt and pepper to gravy mixture and heat through. If sauce is a little too thick add a little turkey stock. Great served over rice or left over mashed potatoes. For no fail instructions on how to prepare rice see: How to cook that perfect pot of rice.
Tip: If pressed for time, use Cream of Mushroom Soup as the gravy/sauce.