Ingredients:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1.5 cups low-sodium turkey or chicken stock
  • 1 cup heavy cream
  • 2 tbsp dry sherry
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 3 cups cooked turkey, cubed
  • 8 oz button mushrooms, sliced
  • 1 small green bell pepper, diced
  • 4 oz diced pimentos, drained
  • 1 cup frozen sweet peas
  • 1/2 small yellow onion, finely minced

Instructions:

  1. In a large deep-sided skillet over medium heat, melt the butter until it foams. Add the sliced mushrooms, minced onions, and diced green peppers. Sauté for 5–7 minutes until the mushrooms have released their moisture and softened.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste without browning. Slowly whisk in the turkey stock, 1/4 cup at a time, ensuring the mixture is smooth before adding more.
  3. Whisk in the heavy cream and dry sherry. Reduce heat to low.
  4. Gently fold in the cubed turkey, frozen peas, and drained pimentos. Simmer for 3–5 minutes until the turkey is heated through and the sauce is thick enough to coat the back of a spoon.
  5. Season with salt and white pepper. Serve immediately over toast points, biscuits, or rice.