Turkey and Gravy over Cornmeal Muffins
If you have leftover turkey from a holiday feast, blend it into this savory turkey and gravy brunch entree. Otherwise, pick up 2 packages (6 ounces each) of cooked, diced oven-roasted chicken breast and substitute for the turkey.
Ingrediënten
- 2 tablespoons butter
- 2 cups coarsely chopped mushrooms
- 2 tablespoons flour
- 1 cup chicken broth
- ½ cup milk
- ¼ teaspoon dried crushed thyme
- 2 cups cooked diced turkey
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 baked corn muffins
Instructies
- Melt the butter in a large skillet.
- Add the mushrooms and cook over high heat for 2 minutes or until tender.
- Stir in the flour to make a paste.
- Stir in the chicken broth and cook for 1 minute over medium heat, stirring until the mixture thickens slightly.
- Add the milk, thyme, and cooked turkey and simmer 1 to 3 minutes to heat through.
- Do not boil.
- Season with salt and pepper.
- To serve, split the muffins in half, one on each of 2 plates.
- Spoon the turkey and gravy over the muffin halves.
Notes / Tips / Wine Advice:
Vary It!
Use smoked turkey from your deli counter in place of the usual cooked turkey or substitute baking powder biscuits for cornmeal muffins.
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