GF/DF Turkey a la King

Ingredients:
 

• 2 Tbsp vegan margarine

• 1 celery stalk, chopped

• 1 carrot, peeled and chopped

• ½ medium onion, chopped

• ½ cup mushrooms, cut into slices (optional)

• ½ tsp salt

• ¼ tsp black pepper

• 2 heaping Tbsp gluten-free 1-to-1 flour blend

• ¼ cup white wine (optional)

• 1 cup chicken or turkey broth

• ½ cup dairy-free milk (coconut milk or oat milk is recommended)

• 1 ½ cups leftover cooked turkey, shredded or cut into cubes

• ½ cup cut green beans

• ¼ tsp dried thyme

• ¼ tsp dried parsley, summer savoury, or thyme (for serving)
   

Directions:
 

In a large skillet or Dutch oven, melt the vegan margarine over medium heat. Add the celery and carrot. Cook, stirring often, until the vegetables begin to brown, about 5 minutes. Add the onion and mushrooms. Cook, stirring often for another 5 minutes. (It helps to give the celery and carrot a bit of a headstart as they’re harder veggies.)
 

Season the vegetables with the salt and pepper. Then sprinkle the flour over the veggies. Stir it in and let it all cook together for 1-2 minutes. Add the wine (if using). Add the broth. Scrape the bottom of the pan to get all the bits off. Gradually whisk in the dairy-free milk.
 

Bring the mixture to a boil. Immediately turn the heat down to medium-low. Simmer, stirring often, until the sauce is thickened to a gravy-like consistency, about 5-7 minutes.
 

Fold in the turkey, green beans, and thyme. Cook until the turkey is heated through, about 3-5 minutes.
 

Serve over the base of your choice, such as rice, gluten-free noodles, or gluten-free biscuits.

Makes 3-4 servings.
 

This recipe is easily doubled to make 6-8 servings. Likewise, this recipe is easily halved to make just 1-2 servings.