| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 40 min |
| Cook: | 40 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 40 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, thinly sliced
- Leftover turkey gravy
- 1 tablespoon freshly chopped fresh thyme (leftover from turkey seasonings)
- Dry white wine
- Leftover turkey breast, cut crosswise into 1/2-inch thick slices
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups dry bread crumbs
- Canola oil
- 3 tablespoons red wine vinegar
- 2 tablespoons pomegranate molasses
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 4 ounces baby arugula
- Crumbled blue cheese or goat cheese (or any good cheese leftover from your holiday cheese plate)
Instructions
- Heat the oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown and liquid has evaporated. Add 1 cup of turkey gravy, thyme and enough wine just to dilute slightly. Cook until heated through. Keep warm over low heat.
- Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the bread crumbs on a plate and season with salt and pepper.
- Heat 1/4 cup of canola oil in a medium high sided saute pan until it just begins to shimmer. Dredge the sliced breast in the flour, tap off excess then dip in the egg wash letting any excess drip off and then dredge in the bread crumbs. Place in the oil and cook until just golden brown on both sides. Remove from pan and place on a plate lined with paper towels.
- Whisk together the vinegar, pomegranate molasses, mustard and salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula to the bowl and toss with the dressing; season with salt and pepper.;
- Assembly: Spoon some of the mushroom gravy on 4 large plates, top with 2 pieces of the turkey. Place some of the salad on top of the turkey and sprinkle with some of the cheese.
Reviews
This is perfect for someone who doesn’t like leftovers. It has a complete different flavor then the previous nights dinner. I did not have the pomegranate molasses so I used left over cranberry sauce in its place and blitzed it with a blending wand worked out wonderfully.
Great way to dress up leftover turkey and gravy! Delicious!
Awesome….. Subituted huckelberry .syrup for pomegranent molases
Five days past Christmas, but the recipe was still wonderful! The turkey breast was moist and succulent. The mushrooms and white wine added so much to the leftover gravey, and the salad was a wonderful counterpoint. The dressing recipe (sans the pom molasses — not available in WesTexas, but I substituted a bit of honey was light and flavorful. It will probably become our daily fare. As others have said: It really didn’t feel/taste like leftovers! What a relief!
Made this last night, it was delicious. My family loved it. I did not make the salad with it as I had lots of sides left over from Thanksgiving that I just reheated. The mushroom gravy with thyme was a great change to the usual gravy. I am saving this recipe for next year! Only thing I will do differently next year, remember to get lots of turkey slices rather than little pieces of turkey.
No one would ever know it was turkey left overs! My mom and I added stuffed portabello’s using left over stuffing and added cut up sage and thyme into the mushroom mixture.
This was tasty and easy, but so much more than “leftovers”. The turkey came out moist inside and crunchy outside. The mushroom sauce was quick but had a great depth of flavor. I framed the mushroom sauce with thin slices of toasted sour dough bread ,laying the turkey on top . I had some leftover vinaigrette I’d made with balsamic vinegar and walnut oil so I used that and served the salad on the side and tossed in some leftover whole cranberries that I had candied, and some toasted walnuts they added a great sweet tart flavor and a nice crunch that really complimented the blue cheese and arugula
This was brilliant! Something new and different to do with leftover turkey. I had enough turkey breast left over from Thanksgiving to make enough for four hungry people . Easy, tasty, and did not taste like we were eating leftovers. Will definitely make this one again!