Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 8 oz white button mushrooms, sliced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 1/4 cup all-purpose flour
  • 2 cups turkey stock
  • 1 cup heavy cream
  • 1 tbsp turkey stock
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3 cups cooked turkey breast, cubed
  • 1 cup frozen peas, thawed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt 4 tbsp unsalted butter in a large deep-sided skillet or Dutch oven over medium heat.
  2. Add 1 finely diced yellow onion, 8 oz sliced white button mushrooms, 1 finely diced carrot, and 1 finely diced celery stalk. Sauté for 5–7 minutes, stirring occasionally, until the onions are translucent and the mushrooms are light golden brown.
  3. Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables and stir constantly for 2 minutes until the mixture forms a thick, nutty-smelling paste.
  4. Slowly pour in 2 cups turkey stock while whisking vigorously to prevent lumps.
  5. Stir in 1 cup heavy cream and 1 tbsp turkey stock. Lower the heat to medium-low and simmer for 5–8 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Fold in 3 cups cubed cooked turkey breast and 1 cup thawed frozen peas. Stir gently for 2–3 minutes until the turkey is heated through to an internal temperature of 165°F/74°C.
  7. Remove from heat, stir in 1/2 tsp salt, 1/4 tsp ground black pepper, and 1 tbsp chopped fresh parsley.