Turkey Slop

A lunchroom favorite turned into a cozy comfort food! Turkey Slop is shredded turkey in a homemade pan gravy ladled over creamy mashed potatoes. This is a delicious and simple way to use up leftover Thanksgiving turkey! Serves 4 to 6.

📝 Ingredients

• 4 cups leftover shredded turkey
• 1/2 yellow onion (roughly chopped)
• 1 large fresh garlic clove (smashed and peeled)
• 4 tablespoons unsalted butter
• kosher salt (to taste)
• 1 1/2 teaspoons good quality poultry seasoning
• 2 tablespoons unbleached all-purpose flour
• 2 cups turkey stock or turkey broth (plus more if needed)
• 1 cup milk
• freshly ground black pepper (to taste)
• 4 cups leftover mashed potatoes (approximately)

👨‍🍳 Instructions

1. 1Place leftover turkey in a large mixing bowl. Using your hand mixer, mix on low speed to finely shred the turkey. I find that it's easier to do this if the turkey is slightly warm.
2. 2In the bowl of your mini food processor, add the onion and garlic. Pulse until finely chopped.
3. 3In a 10-inch skillet over medium-low heat, add 4 tablespoons of unsalted butter and the onion and garlic mixture with a pinch of salt. Stir and cook until softened, about 6 minutes.
4. 4Next add in the poultry seasoning and cook for another minute.
5. 5Next sprinkle in the unbleached all-purpose flour, stir and cook for 2 minutes. Switch over to a whisk, and slowly pour in, while whisking, the turkey stock and milk.
6. 6Bring to a bubble over medium to medium-high heat. Once bubbling, reduce the heat and simmer until slightly thickened. About 8 minutes or so.
7. 7Add in the shredded turkey and heat through. Taste and season with salt and pepper if needed.If turkey and gravy is too thick, add a little more stock or milk.
8. 8Ladle the turkey and gravy or warm mashed potatoes and top with freshly ground black pepper, snipped chives and/or minced parsley.