Ingredients

1 pkg turkey thighs (you can also use chicken)

16 oz baby bella mushrooms, sliced

2 large leeks, cut vertically, cleaned, and then thinly sliced across the grain.

1 stick butter

1/4 flour, plus more as needed

1/2 a small box of half and half

1/2 C milk

1/4 C white wine

salt and pepper to taste

Preparation

  1. Saute mushrooms in 2T butter in a large pan (the pan you intend to simmer everything in later).
  2. Right before mushrooms are finished, add leeks and quickly saute until moderately caramelized. Remove them from the pan.
  3. While sauteing mushrooms, melt the rest of the butter in a small sauce pan. Add enough flour to have a thick roux base. Add white wine, half and half, and milk slowly until it makes a white sauce. The amounts I gave above are approximate.
  4. Brown the turkey in a little butter in the large pan. Add the leeks and mushrooms back in. Pour the sauce over all of it. Add salt and pepper to taste.
  5. Simmer for 30-45 min until turkey is done.