Saturday, December 26, 2015

Leftover Turducken with a Mushroom Sauce

Happy Saturday!! I hope you all had a Merry Christmas!!

This year for Christmas dinner I made a turducken! It turned out amazing! The meat was so flavorful and perfectly cooked! I served it with a vegetable salad, risotto, and a banana flour gravy (you can find the recipe on my roasted goose recipe!)
This dinner is super simple to make and taste delicious! The mushroom sauce using banana flour makes the leftover turducken even more flavorful then it was the night before! You definitely won't mind eating leftovers when you make it with this savory mushroom sauce! Even if you didn't roast a turducken for Christmas dinner, you can use any other leftover roasted poultry/meat in this recipe! 

Let's get to cooking!

Leftover Turducken with a Mushroom Sauce
  • As much leftover turducken you have, chopped
  • 2 cups sliced mushrooms 
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 3 tablespoons wedo banana flour
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Italian seasoning
  • salt and pepper, to taste
Heat olive oil in a large saucepan over medium high heat. Once hot, add in sliced mushrooms. Saute for about 5 minutes, or until softened. Add in banana flour and quickly stir until well combined. Add in chicken broth, cayenne pepper, Italian seasoning, salt, and pepper. 

Stir sauce until slightly thickened, then add in chopped leftover turducken. Cook for about 8 minutes, until sauce has thickened and turducken is hot. Plate and top with freshly ground pepper.


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