Spoon over cooked rice, mashed potatoes, or couscous. This even tastes great on top of warmed leftover stuffing or toast.
Melt the butter over low heat in a large sauté pan. Add the mushrooms and saute until soft, about 5 minutes. Increase the heat to medium-high and add the wine, stock, mustard, and tarragon. Cook, stirring frequently, until thickened, about 10 minutes. Stir in the turkey and simmer for several minutes. Serve immediately.