Aw, Thanksgiving is a wonderful holiday. As the savory scents from luscious food permeate the house, I begin to salivate and desire to commence the feast. I am like a giddy child on Christmas morning who can hardly be contained. I blame these reactions in part because I love food, and the other reason is that it is the only time that I make turkey and mashed potatoes. The feast would also be incomplete without being around loved ones. Yes, this Thanksgiving was a joyous occasion. We indulged in turkey, mashed potatoes, fresh green salad, and fresh fruit. To top the meal off, I slaved over a stove making All Natural Banana Cream Pie and Gluten-Free, Dairy-Free Banana Cream Pie.
With all of that food, it cannot ever be consumed in one meal. So, there always remains the question, “What do I do with all of this endless leftover turkey?” This recipe is definitely the answer to the leftover dilemma. In fact, this was good enough that I made it two days in a row after Thanksgiving. Give this All Natural Leftover Turkey and Vegetable Gray a try. It will not disappoint!
All Natural Leftover Turkey and Vegetable Gravy
2 cups all natural chicken broth or leftover broth from turkey
2 cups milk
1/2 tsp rosemary
1/4 tsp black pepper
1/2 tsp sea salt
1 tsp thyme
2 1/2 cups leftover turkey
1 cup frozen green beans
3 long carrots
4 TBSP all natural cornstarch
1/2 cup water
In a pan add the broth, milk, rosemary, pepper, salt, thyme and leftover turkey (cut the turkey into small pieces with kitchen scissors). Peel the long carrots and chop into coin size pieces. Add to the mixture. Stir well and bring to a boil. Once the gravy comes to a boil, cover, reduce heat, and simmer for 45 minutes. During the last 15 minutes of cooking, add the green beans. After the 45 minutes, combine the cornstarch and water. Mix until the lumps are gone. Add the broth to thicken and form a gravy. Once the Leftover Turkey and Vegetable Gravy is thick enough, remove from heat and serve over mashed potatoes. This can also be eaten alone without potatoes.