Leftover Turkey in Creamy Mushroom Sauce tastes like a cozy, savory hug with tender meat, buttery mushrooms, and a silky garlic-thyme cream sauce. It suits busy cooks who need a weeknight meal in about 25 to 30 minutes, and anyone craving a low-stress way to use holiday leftovers. I cook this in my favorite cast iron while my kid sneaks mushrooms off the cutting board.
Why You Should Try This Leftover Turkey in Creamy Mushroom Sauce
Leftover Turkey in Creamy Mushroom Sauce turns cold, tired turkey into a rich skillet dinner with real flavor. The mushrooms bring umami, the cream brings body, and a touch of Dijon and Worcestershire sharpen every bite.
You get a stovetop meal that feels cozy enough for company but moves fast enough for Tuesday night. You also use pantry shortcuts without sacrificing taste.
Ingredients You’ll Need
- 3 cups cooked turkey, shredded or chopped
- 2 tablespoons olive oil or unsalted butter
- 1 pound cremini or baby bella mushrooms, sliced (pantry shortcut: canned mushrooms work, drain well)
- 1 small yellow onion or 2 shallots, finely chopped
- 3 garlic cloves, minced (1 teaspoon garlic powder in a pinch)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (swap rosemary if you prefer)
- 1/4 teaspoon dried sage, optional
- 1/2 cup dry white wine or low-sodium chicken broth for deglazing
- 1 cup low-sodium chicken or turkey broth (Better Than Bouillon works well, go light on salt)
- 3/4 cup heavy cream or half-and-half for lighter sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce, optional for depth
- 1 tablespoon all-purpose flour or 2 teaspoons cornstarch mixed with 2 tablespoons cold water
- 1 to 2 teaspoons fresh lemon juice, optional for brightness
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Equipment:
- Large skillet, 10 to 12 inches
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Small bowl for slurry if using cornstarch
How to Make Leftover Turkey in Creamy Mushroom Sauce
Prep the ingredients, 5 minutes
Slice mushrooms, chop onion, and mince garlic. Chop or shred the turkey into bite-size pieces so it heats quickly and absorbs sauce. Measure liquids and keep them nearby.
Sear the mushrooms, 6 to 8 minutes
Heat the skillet over medium-high heat. Add the oil or butter, then add mushrooms in an even layer. Let them brown, stir once or twice, and season with a pinch of salt when they start to color. Add the onion and cook 2 to 3 minutes until it softens.
Build the flavor base, 2 to 3 minutes
Stir in the garlic, thyme, and sage. Cook until fragrant, about 30 seconds. Pour in the wine or deglazing broth and scrape up the browned bits. Simmer until the liquid reduces by half.
Make the sauce, 4 to 6 minutes
Pour in the broth, then stir in cream, Dijon, and Worcestershire. Simmer until the sauce thickens slightly and coats the back of a spoon. If you want it thicker, sprinkle the flour over the pan and stir for 1 minute, or add the cornstarch slurry and simmer 1 to 2 minutes.
Warm the turkey and finish, 3 to 5 minutes
Stir in the turkey and reduce heat to medium. Simmer until the turkey warms through and the sauce looks glossy. Add lemon juice if you want brightness, then season with salt and pepper. Fold in parsley and serve hot.
Tips & Tricks
- Dry the mushrooms with a paper towel so they brown instead of steam.
- Use high heat at the start and avoid crowding the skillet for best browning.
- No wine on hand? Use extra broth plus 1 teaspoon vinegar.
- If the sauce thickens too much, loosen it with a splash of broth or pasta water.
- Swap turkey with rotisserie chicken when the leftovers run out.
- Keep the cream from breaking by simmering gently and avoiding a rolling boil.
- Gluten-free swap: use cornstarch slurry and a gluten-free Dijon.
- Dairy-free swap: use olive oil and full-fat coconut milk, then add a splash of broth to balance richness.
What to Serve with Leftover Turkey
Serve this creamy turkey over buttered egg noodles, mashed potatoes, rice, or soft polenta. I also like crusty bread to catch every drop. Add a green side like garlicky green beans, a crisp salad, or roasted broccoli to balance the richness. A glass of Pinot Noir or an unoaked Chardonnay pairs nicely with the mushrooms.
Make-Ahead and Storage
Cool leftovers, then store them in an airtight container in the fridge for up to 4 days. Freeze in portioned containers for up to 2 months, and leave a little headspace for expansion. Reheat gently on the stovetop over medium-low heat with a splash of broth or cream until the sauce loosens and turns silky. You can reheat in the microwave at 50 percent power in short intervals, stirring between bursts, to keep the sauce smooth.
Leftover Turkey in Creamy Mushroom Sauce
Ingredients
Instructions
- Heat the butter and olive oil in a large skillet over medium heat until the butter is melted and foamy.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 5–7 minutes.
- Stir in the chopped onion and cook until softened, 3–4 minutes. Add the minced garlic, dried thyme, dried parsley, black pepper, and salt; cook for 30 seconds until fragrant.
- Pour in the white wine, if using, and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan. Let it reduce by about half.
- Add the broth and bring to a gentle simmer. Stir in the heavy cream and Dijon mustard, then reduce the heat to medium-low.
- Stir in the cooked turkey and simmer gently for 5–7 minutes, or until the turkey is heated through and the sauce has slightly thickened.
- Remove from the heat, stir in the grated Parmesan cheese, and adjust seasoning with additional salt and pepper to taste. Sprinkle with fresh parsley if desired.
- Serve the creamy mushroom turkey sauce hot over cooked pasta, rice, or mashed potatoes.
Notes
Approximate per serving (without pasta/rice/potatoes): 430 calories; fat 31 g; saturated fat 16 g; carbohydrates 10 g; fiber 1 g; sugars 4 g; protein 25 g; sodium 640 mg. Values will vary based on specific ingredients, add-ins, and portion size.