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.
Prep Time15 mins
Cook Time15 mins
- 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
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.