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+ servings

Turkey Slop

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Shredded turkey in a homemade pan gravy ladled over creamy mashed potatoes. A delicious way to use leftover Thanksgiving turkey! Serves
Course Mains & Entrees
Cuisine American
Keyword comfort food, gravy, leftovers, recipe, turkey
Prep Time 10 mins
Additional Time 20 mins
Total Time 30 mins
Servings 6 servings
Calories 479
Author Laurie McNamara


  • 4 tablespoons unsalted butter
  • 1 cup finely diced yellow onion
  • 2 cloves fresh garlic minced
  • 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
  • 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.


Serving: 1g | Calories: 479kcal | Carbohydrates: 46g | Protein: 34g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 276mg | Potassium: 905mg | Fiber: 4g | Sugar: 6g | Vitamin A: 357IU | Vitamin C: 39mg | Calcium: 89mg | Iron: 2mg