Ingredients :
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 carrot peeled and finely chopped
- 1 celery rib finely chopped
- 3 tablespoons all-purpose flour
- 1/2 cup sherry or dry white wine
- 1 1/2 cups chicken broth
- 2 cups cooked turkey cut into 1-inch pieces
- 3/4 cup heavy cream
- 1/2 cup frozen peas
- 2 tablespoons lemon juice from 1 lemon
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley minced, for garnish
- Biscuits for serving
Directions :
- In a large skillet over medium-high heat, heat oil until shimmering. Add onion, carrot, and celery and cook until softened, about 5 minutes.
- Stir in flour and cook 1 minute. Add wine and cook until thickened, scraping up any browned bits, about 1 minute. Stir in the broth and cream. Cook until the sauce is very thick, about 5 minutes.
- Stir in turkey, peas, and lemon juice. Reduce heat to simmer and cook, stirring frequently, until turkey is heated through, about 5 minutes. Remove from heat, season to taste with salt and pepper, and garnish with parsley if desired. Serve on toasted bread or biscuits.
