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Smothered Turkey

Creamy smothered turkey is one of the best things to do with leftovers; shredded or sliced roasted turkey breast or thigh is stirred into a rich mushroom sauce, and served over mashed potatoes or buttered noodles for the ultimate winter comfort food. It’s well worth buying an extra-large bird to get a head start on this meal down the road.

By Julie Van Rosendaal

Smothered Turkey

Total Time:




Skill Level:



  • canola or olive oil, for cooking
  • 2 Tbsp butter
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 2 cups sliced mushrooms
  • 2 Tbsp all-purpose flour
  • 1 tsp dry thyme
  • 2 cups chicken stock
  • 1/4 cup whipping cream
  • 1/4 cup sour cream
  • 2-3 cups sliced or shredded roasted turkey
  • mashed potatoes or buttered noodles, for serving
  • parsley, for garnish

How to Make It


In a large, heavy skillet, heat the oil and butter over medium-high heat. Sauté the onion, garlic and mushrooms for 4-5 minutes, or until soft and the moisture from the mushrooms has cooked off.


Add flour and thyme; cook, stirring, for 1 minute.


Stir in the stock, bring to a simmer, reduce the heat and cook, scraping up any browned bits on the bottom of the pan, until the sauce thickens.


Stir in the cream and sour cream and the roasted turkey; cook for a few minutes, just to heat it through.


Add a bit more stock or water if it seems too thick.


Serve over mashed potatoes or buttered noodles, sprinkled with parsley.

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