Turkey and Gravy over Cornmeal Muffins

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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.
Couverts2
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Ingredients

  • 2 tablespoons butter
  • 2 cups coarsely chopped mushrooms
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/4 teaspoon dried crushed thyme
  • 2 cups cooked diced turkey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 baked corn muffins

Instructions

  • 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 & 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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Course; Cupcakes-Brownies / Turkey