|very tasty with a small salad|
1/4 cup finely chopped onion
leftover cooked turkey meat, dark or light meat, roughly chopped into bite sized pieces 1/2 cup leftover turkey gravy
1/8 teaspoon nutmeg
1 Tbsp of chopped fresh thyme or 1 teaspoon dry thyme
1/2 full-fat yogurt or sour cream, Salt to taste
Black pepper to taste
egg noodles, cooked
1 Heat a large sauté pan on medium-high heat for 1 minute. Add the mushrooms and dry sauté them (cook them without oil), shaking the pan frequently so they don't stick, for 3 to 5 minutes, until the mushrooms release their water and begin to brown.
2 Add the oil or butter and onion and cook, stirring occasionally, for about 4 minutes, until the onions begin to brown. Sprinkle salt to taste over everything . Add the turkey meat and gravy and stir to combine. Cook for a minute or two, and sprinkle on the thyme, black pepper
3 Turn off the heat and add the sour cream or yogurt. You may want to add a few tablespoons of water to thin the sauce. Mix in the yogurt or sour cream thoroughly. Do not let the sauce come to a simmer or boil or it may curdle. Adjust seasonings to taste. In particular, depending on how salty your gravy was, you may need to add salt. More than you think.
Serve immediately over egg noodles.