Tarragon Turkey


2 tablespoons butter
1 cup sliced mushrooms
1/4 cup white wine
1-1/2 cups chicken or turkey stock
2 tablespoons Dijon-style mustard
2 tablespoons dried tarragon
4 cups cubed leftover turkey


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.


Serves 4 to 6.

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