Wednesday, November 23, 2011

Entree: Turkey Slop

Posting in time for Thanksgiving leftovers. What do you do with the leftovers that aren't quite fit for a sandwich? Make turkey slop! Growing up my mother always made this with leftover turkey, only she called it something much more tasty-sounding (that I have forgotten from over a decade of calling it turkey slop.) In our penchant for renaming meals that come into our house, the first time I served this to my then-boyfriend-now-husband, he called it turkey slop and the name stuck. This meal is a required meal about 2 days after a turkey is served at our house because that's about when we're down to the appropriate amount and parts of the leftover turkey.
Turkey slop in the pan

Turkey slop on a plate

Turkey slop on toast
Leftover turkey, torn into pieces
2 c. Milk
1/4 c. Flour

Or A More Flavorful Gravy

1 c. chopped onions
1/4 c unsalted butter
1/2 c flour
1 c half-and-half

3 c chicken stock
1/4 c chopped fresh parsley
1 tsp dried thyme
2 tsp sea salt
1/2 tsp ground pepper


For a More Flavorful Gravy

  1. Saute the onions in 1/2 c. butter in a skillet until translucent. Add the flour. Cook for 1 minute, stirring constantly. Add the half-and-half, chicken stock, parsley, thyme, sea salt, and pepper. Cook until thickened, stirring constantly.
  2. Add turkey and heat through.

Quick and Easy
  1. Warm the turkey in a pan over medium-low heat. In a bowl, combine 1/4 cup flour with 2 cups milk, whisk until dissolved. Add gravy to pan, heat until thickened. 
  2. Serve over toast.
Other Details: 

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