Creamed Turkey and Peas over Rice
This hearty dish is an easy way to use up leftover turkey from the holidays or substitute chicken for an easy weeknight dinner.
Servings: 4
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1/2 cup chopped onion
- 1 cup sliced mushrooms
- 2 cloves garlic minced
- 2 Tbsp Extra Virgin Olive Oil
- 2 tbsp butter
- 1/4 cup flour all-purpose
- 1 cup frozen peas thawed
- 2 cups chopped turkey
- 1/2 cup white wine
- 1-1/2 cups turkey or chicken broth reduced or low sodium
- 1/2 tsp dried tarragon
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper ground
- 1 cup shredded gruyere cheese
Instructions
- Heat1 Tbsp Extra Virgin Olive Oil in a large saute pan over medium heat. Add onions and saute until translucent.
- Add mushrooms and garlic to the onions and cook until mushrooms are soft. Remove onions and mushrooms from the skillet.
- Heat 2 Tbsp. Extra Virgin Olive Oil and butter over medium heat until butter melts.
- Add flour to the oil and butter and whisk for 3-4 minutes. Turn the heat down if the flour starts to brown.
- Gradually add the wine and broth, continuing to whisk and cook over medium heat for at least 5 minutes until the sauce thickens.
- Stir in the peas, turkey, tarragon, and thyme. Season with salt and pepper and cook until turkey is heated through.
- Serve over rice.