Leftovers Turkey Crêpe Mushroom Sauce Recipe
Do you ever wonder what to do with all that leftover turkey? I came up with this leftovers turkey crêpe mushroom sauce recipe to give the humble turkey L’élégance. I had enough of turkey soup, turkey pot pie and turkey sandwiches. Don’t get me wrong, I do like turkey but not in large quantities. I tried giving leftovers to our guests, but everyone said they had enough of their own at home. What is a chef to do? Well, come up with a delicious turkey recipe with pazzaz.
If your short on time you can prepare the crêpes in advance, place them in the refrigerator, they will keep for a few days. This recipe is very simple and can be done in a matter of 30 minutes, add another 30 if preparing the crêpes all at once. Serve with a salad and the turkey élégance transformée.
See Everyday Cooking for more easy recipes.
Stuffing for Crêpes
2 cups finely chopped turkey meat
½ cup sour cream
2 cloves garlic minced
1 finely chopped yellow onion
1 teaspoon salt
½ teaspoon pepper
½ teaspoon chopped parsley
2 tablespoon olive oil
Pour olive oil into a hot skillet, add the onions and garlic, saute until the onions are translucent. Remove from heat and add chopped turkey, salt, pepper, parsley and sour cream. Mix until blended together. Fill the crêpes with 2 to 3 tablespoons of turkey mixture, roll them up and place them side by side in a 9 x13 pan while you prepare the mushroom sauce.
1 cup milk
3/4 cups flour
1/4 teaspoon salt
Butter as needed
Place in a blender or beat together in a mixing bowl with a wire whisk, the milk, eggs, flour and salt, blending until smooth. Let the batter stand at least 30 minutes. Heat a 6 inch crêpe pan over medium heat, add 1/2 teaspoon butter, and tilt pan to coat surface. Pour in just enough batter to coat pan ( about 2 tablespoon) and tilt pan to cover entire surface. Cook until golden brown on the edges and dry on the top, less than 1 minute. Turn out onto a plate. Repeat with remaining batter, adding butter as needed. Stack and use immediately or let cool and refrigerate. Makes 16 crêpes.
1 pound cremini mushrooms thinly sliced
2 garlic cloves, minced
1 finely sliced leek, white only
6 tablespoon butter
2 tablespoon olive oil
½ cup beef stock, warmed
½ cup heavy cream
4 Tablespoon flour
2 tablespoons chopped parsley
Put the olive oil and 4 tablespoons butter into a hot pan, add the leek, mushrooms and garlic. As they saute sprinkle with a 1/2 teaspoon kosher salt to release the liquid from the mushrooms. Saute until the mushrooms have released all their moisture. Add 2 more tablespoons of melted butter to the mushrooms and sprinkle the flour on top. Stir and saute over medium heat for a couple minutes to brown the flour. Now add the beef stock and stir continuously until it boils. Turn the heat to medium low and add the heavy cream, simmer until it has thickened. Pour over the crêpes, garnish with the parsley. Cover with foil and bake until heated through, about 20 minutes.