If your family is like mine, you will have way too much food on thanksgiving. So instead of eating thanksgiving for 5 days after, try this recipe! Use leftover turkey and leftover turkey gravy to make a completely new dish. Serve with a fresh salad for a complete meal.
2 Tbsp olive oil
1 lb cremini mushrooms, thinly sliced
1 cup leftover turkey gravy
1 Tbsp chopped fresh thyme
dry white wine
leftover turkey breast, cut crosswise into 1/2-inch thick slices
1 cup all-purpose flour
salt and pepper, to taste
2 large eggs
1 Tbsp water
1 1/2 cups dry bread crumbs
1/4 cup canola oil
1. Heat the olive oil in a large sauté pan over high heat. Add the mushrooms and cook until golden brown and liquid has evaporated. Add 1 cup of turkey gravy, thyme and enough wine just to dilute slightly. Cook until heated through. Keep warm over low heat.
2. Place flour on a large plate, whisk together the two eggs and 1 Tbsp of water in a bowl, and place bread crumbs on another plate. Season each with salt and pepper, to taste.
3. Heat 1/4 cup canola oil in a medium high sided sauté pan until it just begins to shimmer. Dredge the sliced breast in the flour, tap off excess. Dip in the egg wash letting any excess drip off, and then dredge in the bread crumbs. Place in the oil and cook unwil just golden brown on both sides. Remove from pan and place on a plate lined with paper towels.
4. To serve, top turkey slices with mushroom gravy.
Yield: 4 servings