K Kruger
TVWBB 1-Star Olympian
4 T unsalted butter, divided
1 lb fresh mushrooms, sliced or chopped (or 1 oz dried mushrooms, recontituted, chopped)
2 shallots, peeled, chopped finely (optional)
1 small onion, peeled, chopped finely
1 rib celery, diced finely (optional)
2 t dried thyme (or use fresh)
1 small bay leaf
2 T white wine (optional)
2 T flour
2 c chicken or turkey stock (or low-sodium broth, or a weak mix of bouillon and water)
2 c diced cooked turkey, lightly packed
.75 c heavy cream
2 c fresh baby peas (or a box of frozen)
freshly ground black pepper
freshly ground white pepper (optional)
salt
Minced fresh parsley (optional)
Melt 2 T of the butter in a large pot or saute pan over med-high heat. When the foam subsides add the mushrooms and saute, stirring occasionally, till they release their juices, about 4-5 min. Add the remaining 2 T butter, bay leaf, thyme, celery, onion and shallot, if using, and saute, stirring frequently, till the onion is soft and starting to brown in spots and the liquid has evaporated, about 6 min more. Deglaze with the white wine, if using, letting it evaporate completely.
Sprinkle the flour over the vegetables and stir well to mix well. Cook 2 min then add the stock, broth, or bouillon, bring to a boil stirring constantly, and cook till the liquid is thickened a bit, about 2 min.
Remove the bay leaf, add the turkey and the heavy cream, stir well, and return to a simmer. Add the peas, return to a simmer again, and cook, stirring occasionally, till the peas and turkey are hot and the liquids have thickened a bit more (can simmer further if you'd like it thicker). Add the ground pepper to taste and salt, if needed.
Serve over biscuits, mashed potatoes, rice, buttered noodles or toast, topped with the minced parsley.
Kevin
On edit: Nixed oil. Increased stock by 1/2 c.
1 lb fresh mushrooms, sliced or chopped (or 1 oz dried mushrooms, recontituted, chopped)
2 shallots, peeled, chopped finely (optional)
1 small onion, peeled, chopped finely
1 rib celery, diced finely (optional)
2 t dried thyme (or use fresh)
1 small bay leaf
2 T white wine (optional)
2 T flour
2 c chicken or turkey stock (or low-sodium broth, or a weak mix of bouillon and water)
2 c diced cooked turkey, lightly packed
.75 c heavy cream
2 c fresh baby peas (or a box of frozen)
freshly ground black pepper
freshly ground white pepper (optional)
salt
Minced fresh parsley (optional)
Melt 2 T of the butter in a large pot or saute pan over med-high heat. When the foam subsides add the mushrooms and saute, stirring occasionally, till they release their juices, about 4-5 min. Add the remaining 2 T butter, bay leaf, thyme, celery, onion and shallot, if using, and saute, stirring frequently, till the onion is soft and starting to brown in spots and the liquid has evaporated, about 6 min more. Deglaze with the white wine, if using, letting it evaporate completely.
Sprinkle the flour over the vegetables and stir well to mix well. Cook 2 min then add the stock, broth, or bouillon, bring to a boil stirring constantly, and cook till the liquid is thickened a bit, about 2 min.
Remove the bay leaf, add the turkey and the heavy cream, stir well, and return to a simmer. Add the peas, return to a simmer again, and cook, stirring occasionally, till the peas and turkey are hot and the liquids have thickened a bit more (can simmer further if you'd like it thicker). Add the ground pepper to taste and salt, if needed.
Serve over biscuits, mashed potatoes, rice, buttered noodles or toast, topped with the minced parsley.
Kevin
On edit: Nixed oil. Increased stock by 1/2 c.
