This is a fabulous recipe to use up Thanksgiving Turkey or Sunday Dinner Chicken. It’s fast, easy, gluten free and yummy!
4 Tbs. Butter
4 Tbs. Flour (gluten free works great)
1/2 tsp. Salt
Dash of Pepper
2 Cups Turkey (or chicken) Stock (homemade is best)
cooked, cubed / shredded meat
1/2 Cup Mushrooms (fresh or canned)
1/2 Cup Pimento (optional)
1 egg yolk
2 Tbs. Sherry or White Wine (optional)
Melt butter in large saucepan. Add flour and cook for a few minutes. Add salt and pepper.
Slowly add stock and boil 2-3 min. until thickened.
Add other ingredients and serve over rice, noodles or rolls.
This is easy peasy and can be made up ahead of time and re-heated.