Turkey and mushroom supreme - an easy way to use up cooked turkey or chicken

Left Over turkey/chicken

You've roasted the turkey for Christmas or perhaps you have the remains of the chicken from your Sunday roast, what can you do with it? Now I adore curry, but unfortunately, my hubby can't eat an Indian style curry, so instead, I make my Thai curry. If there is too much leftover turkey at Christmas though you don't want to eat curry every day, so I like to make my turkey and mushroom supreme as an option.

This is a very simple dish to make but has a couple of options, you can either serve with plain rice or pop some puff pastry into the oven and make a deconstructed turkey and mushroom pie instead.

I've discovered Osem chicken soup mix makes the best stock, plus it's vegan too. I now use it in all of my dishes where I need stock. It's a powder that you can mix with hot water and add straight to your dish, don't add additional salt until the end though when you taste as there is a high salt content. My tip is to add 1 tsp to 125ml hot water for this dish.

Ingredients

1 tbs olive oil

1 onion, chopped

25g butter

25g flour (I use gluten-free) - use plain or self-raising, no difference in the end result

125ml chicken stock (see tip above)

125ml milk

sliced mushrooms

leftover cooked turkey or chicken

salt & pepper to taste

1 tbsp chopped fresh parsley

Method

In a medium pan, gently heat the olive oil and butter (the olive oil will prevent the butter from burning) and add the onion, fry over medium heat until the onion has softened. Add the flour and cook for 1 minute stirring continuously. Gradually add the stock stirring continuously to help stop any lumps forming, then add the milk gradually, keep stirring. You can remove the pan from the heat as you add the liquid, then return to heat to cook. You can add a little more milk if the sauce is too thick.

Let the sauce cook for a couple of minutes, keep stirring.

Add the sliced mushrooms and cooked turkey/chicken. Continue to cook gently for 5 minutes until the mushrooms have softened and the meat is piping hot. Season to taste.

Serve with plain rice and sprinkle over the fresh parsley to serve.

Optional extra - add a small tin of drained sweetcorn when you add the mushrooms.

If using puff pastry to make a deconstructed pie, take a roll of puff pastry, cut the sheet into the number of people you are serving (4) works well, put them on a baking sheet and brush with milk. Pop them in a hot oven (check packet instructions), bake until golden brown. These can then be served on top of the supreme when plating your meal.