A lunchroom favorite turned into a cozy comfort food! Turkey Slop is shredded turkey in a homemade pan gravy ladled over creamy mashed potatoes. This is a delicious way to use leftover Thanksgiving turkey!
If you went to junior or high school where I did you are keenly aware of what turkey slop is.
For those of you who didn’t, Turkey Slop was this delicious lunch item on our schools cafeteria menu. It was the BEST and right up there next to beef sticks, tostadas and French toast sticks.
What is turkey slop? Essentially it’s shredded turkey in a savory gravy over mashed potatoes and was my husband’s FAVORITE hot lunch served. On those days Pat would get triple lunch (yes, that’s a thing) where he would get 3 serving of turkey slop, taking up 95% of his styrofoam lunch tray. It was obscenely hilarious.
Being the good wife I am, over the years since we’ve been out of high school to make him a homemade version of turkey slop. Early on I used cream of chicken soup (GROSS!) and then as the years went on and I discovered how to make a lusciously creamy pan gravy by using butter and flour and broth and milk and even though it’s not an exact replica of our cafeteria fave but it’s definitely a fancy yet not-so-fancy version.
I admit that it doesn’t look like much but it’s a scrumptious way to use up leftover turkey. Because shredded turkey gravy over creamy mashed potatoes with homemade dinner rolls to swipe the bowl clean with, is the coziest, comfort food in all the world.
And we love it.
If you don’t have leftover turkey, the good news is that you can make this anytime of the year, by using turkey breasts or tenderloins. You can poach, roast or pan fry them and then simply shred them into bitesize pieces. However leftovers from Thanksgiving are always best.
With that said, you will need 4 cups of shredded cooked turkey.
Start by melting 4 tablespoons of unsalted butter in a 10-inch skillet over medium-low heat.
Then, once melted and the pan is heated, throw in a cup or so of finely diced yellow onion.
After about 8 to 10 minutes the onions should be tender, go on and add in 2 cloves minced fresh garlic and cook for 1 to 2 minutes.
Next add in 1-1/2 teaspoons of a good quality poultry seasoning. You can find my homemade version in my cookbook [affiliate]!
Then sauté for about 2 minutes to soften the herbs and bring out their delicious herbaceousness.
Next sprinkle in 2 tablespoons of flour, stir and cook the flour for 2 minutes.
Then pour in 2 cups of turkey stock (or both).
And then pour in 1 cup of whole milk.
Next, ring to a bubble and simmer until thickened.
Lastly add in the leftover turkey and season with salt and black pepper, to taste.
Finally, spoon the creamy and saucy turkey and gravy over top of creamy mashed potatoes.
Happy Day After Thanksgiving!
- 4 tablespoons unsalted butter
- 1 cup finely diced yellow onion
- 2 cloves fresh garlic, minced
- 1½ teaspoons good quality poultry seasoning
- 2 tablespoons unbleached all-purpose flour
- 2 cups turkey stock, or broth
- 1 cup whole milk
- 4 cups leftover shredded turkey
- kosher salt, to taste
- freshly ground black pepper, to taste
- 4½ cups leftover mashed potatoes, approximately
- Melt butter in a 10-inch deep sided skillet over medium low.
- Once melted add in onions and saute until softened, about 10 minutes. Add in garlic and cook 2 minutes.
- Next add in the seasoning and cook for another 2 minutes.
- Sprinkle in flour and cook for a minute or two before pouring in the turkey stock and whole milk. Bring to a bubble over medium heat until thickened.
- Add in turkey, season with salt and pepper to taste and spoon over warm, creamy mashed potatoes.
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