1-First, gather all your ingredients and get them prepped. This means slicing the mushrooms, chopping the onion, and tearing the turkey into bite-sized pieces. Having everything ready helps everything flow smoothly, which is great for busy schedules.

2-Next, heat a large non-stick pan over medium heat and add the olive oil. Sauté the diced onions until they’re soft and golden, stirring frequently for about 4-5 minutes. This step builds a flavorful base that ties the whole sauce together.

3-Then, add the sliced mushrooms to the pan and cook them until soft and golden, which takes about 5-7 minutes. Stir often to ensure even cooking, then remove the mushrooms and onions from the pan to set aside.

4-After that, in the same pan, melt the butter and whisk in the flour. Cook this mixture continuously until it turns golden brown, about 1 1/2 to 2 minutes, to create a roux that thickens the sauce nicely.

5-Gradually whisk in the chicken broth and bring it to a simmer. Season with salt and pepper at this point to layer in the flavors. Once it’s simmering, return the mushrooms and onions to the pan, stir in the turkey, and heat until everything is warmed through.

6-Finally, garnish with finely chopped parsley if you like, and serve hot. This leftover turkey in creamy mushroom sauce pairs wonderfully with rice, pasta, or even veggies, making it a versatile option for your table.