Turkey Is Heading Out From The Holidays

As a child of the mid 20th century, turkey was served for holiday fare, period. It was center to all the trimmings, and then gone for a month, then repeat, then gone until next year.

We can do better!

Luckily our food nation has grown up and turkey is sold conveniently in parts—just like chicken. I had the chance to move out of the holiday pageantry and make an adaptation of this dish from the New York Times. Wow!

I am happy to report the poultry aisle is now open for you to try turkey off holiday and as icing on the cake, save leftovers for this elegant surprise.

1. In a small sauce pan melt only 4 TBS. butter then stir in the flour and continue to cook until flour turns straw colored, a few minutes
2. Slowly add in just one cup of the stock while stirring to form a gravy. Thin with additional stock if needed so it remains thin. Keep warm
3. Add remaining 2 TBS butter to a large skillet, the baking soda, and sauté mushrooms over medium-high heat until they begin to brown—about 10 minutes. Leave them sit for a couple of minutes between tossing to develop browning
4. Add chopped turkey, cream [if using], and gravy then heat through for another 10 minutes. If needed, thin with remaining stock so it acts like a pasta sauce
5. Stir in the peas, and sherry and check for seasoning. Simmer a couples minutes.
6. Top with parsley and serve

Serve over rice, butter noodles, or biscuits

 Recipe based on Sam Sifton’s, NYTimes