Ingredients:

  • 1/4 cup (57g) Unsalted butter
  • 8 oz (225g) Cremini mushrooms, sliced
  • 1/2 cup (75g) Green bell pepper, diced
  • 1/4 cup (40g) Yellow onion, finely minced
  • 1/2 cup (75g) Frozen peas, thawed
  • 4 oz (113g) Jarred pimientos, drained and chopped
  • 1/4 cup (32g) All-purpose flour
  • 1 1/2 cups (355ml) Turkey or chicken stock, low sodium
  • 1 cup (240ml) Heavy cream
  • 2 tbsp (30ml) Dry Sherry
  • 1/2 tsp (2.5g) Kosher salt
  • 1/4 tsp (1.25g) Freshly cracked black pepper
  • 1/8 tsp (0.6g) Ground nutmeg
  • 3 cups (450g) Cooked turkey breast or thighs, cut into 1-inch cubes

Instructions:

  1. Melt the butter in a large deep skillet over medium heat. Add the mushrooms, bell peppers, and onions. Sauté for 6–8 minutes until the mushrooms are golden brown and the onions are translucent.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes. Slowly whisk in the turkey stock and dry Sherry. Continue whisking until the mixture is smooth and begins to bubble and thicken.
  3. Lower the heat to medium-low. Whisk in the heavy cream, salt, pepper, and nutmeg. Add the cubed turkey, peas, and pimientos. Simmer gently for 5 minutes until the turkey is heated through and the sauce coats the back of a spoon.