Turkey Slop – Simply Scratch

A lunchroom favorite turned into a cozy comfort food! Turkey Slop is shredded turkey in a homemade pan gravy ladled over creamy mashed potatoes. This is a delicious and simple way to use up leftover Thanksgiving turkey! Serves 4 to 6.

Turkey Slop

If you went to junior or high school where I did you are keenly aware of what turkey slop is.

For those of you who didn’t, Turkey Slop was this delicious lunch item on our schools cafeteria menu. It was the BEST and right up there next to beef sticks, tostadas and French toast sticks.

What is turkey slop?

Essentially it’s shredded turkey in a savory gravy over mashed potatoes and was my husband’s FAVORITE hot lunch served. On those days Pat would get triple lunch (yes, that was a thing) which is 3 servings of turkey slop, taking up 95% of his styrofoam lunch tray. It was obscenely hilarious.

Over the years since graduating high school, it has been my mission to make him a homemade version of turkey slop. Early on I would use cream of chicken soup to make the gravy and then as the years went on and I discovered how to make a lusciously creamy pan gravy by making a roux and whisking in turkey stock and milk.

Turkey Slop

I admit that it isn’t the pretties, however it’s an incredibly delicious and soul-satisfying way to use up leftover turkey.

ingredients for Turkey Slop

To Make This Turkey Slop Recipe You Will Need:

  • leftover cooked turkey – Use both light and dark meat.
  • yellow onion – Lends delicate onion flavor.
  • garlicAdds distinct punchy flavor.
  • kosher saltUsed to draw out flavor and season the dish.
  • unsalted butterLends flavor and needed to help make the sauce.
  • poultry seasoningMy favorite brand is Morton & Bassett (not sponsored).
  • unbleached all-purpose flourThis is needed to make the roux which will thicken the sauce/gravy.
  • turkey stockOr use turkey broth. Homemade or store-bought. 
  • milkLends creaminess. For this recipe I use whole milk.
  • freshly ground black pepper – This will add some subtle bite and flavor.

leftover turkey in a mixing bowl

If you don’t have leftover turkey, the good news is that you can make this anytime of the year, by using turkey breasts or tenderloins. You can poach, roast or pan fry them and then simply shred them into bitesize pieces. However leftovers from Thanksgiving are always best.

How To Easily Shred Turkey or Chicken:

Place desired amount of turkey into a large mixing bowl. Using your hand mixer, on low-speed, shred the turkey. This is so easy and takes minutes, if not seconds, to do.

Turkey Slop

With that said, you will need 4 cups of shredded cooked turkey.

add onion and garlic to a mini food processor

In the bowl of your mini food processor add 1/2 a yellow onion and 1 large clove of garlic.

pulse until finely chopped

Pulse until finely chopped. I like these to be small so they melt into the sauce.

add butter, onion and garlic to a 10-inch skillet

In a 10-inch skillet over medium-low heat, add 4 tablespoons of unsalted butter and the onion and garlic mixture. Stir and cook until softened, about 6 minutes.

once softened add poultry seasoning

Once softened, add in 1-1/2 teaspoons of a good quality poultry seasoning.

stir and cook 1 minute

Stir and cook for about a minute to soften the herbs and bring out their flavor.

sprinkle in flour

Next sprinkle in 2 tablespoons of unbleached all-purpose flour, stir and cook the flour for 2 minutes.

pour in turkey stock

While whisking, slowly pour in 2 cups of turkey stock (or broth).

pour in milk

And then pour in 1 cup of whole milk. Bring to a bubble over medium to medium-high heat. Once bubbling, reduce the hand simmer until slightly thickened.

add in shredded turkey

Lastly add in the 4 cups shredded leftover turkey. If the gravy seems too thick, stir in a little extra stock or milk.

taste and season

Stir to combine, taste and season with salt and black pepper, if desired.

Turkey Slop in skillet

So easy and SO good!

Turkey Slop l SimplyScratch.com

Finally, ladle the turkey and gravy overtop of creamy mashed potatoes. Serve as is or top with freshly ground black pepper, snipped chives and/or minced parsley and next to your favorite veggie (see below).

Turkey Slop

What to Serve with Turkey Slop (aka Turkey and Gravy):

Turkey Slop

Enjoy! And if you give this Turkey Slop recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Turkey Slop

Yield: 6 servings

Turkey Slop

A lunchroom favorite turned into a cozy comfort food! Turkey Slop is shredded turkey in a homemade pan gravy ladled over creamy mashed potatoes. This is a delicious and simple way to use up leftover Thanksgiving turkey! Serves 4 to 6.

  • 4 cups leftover shredded turkey
  • 1/2 yellow onion, roughly chopped
  • 1 large fresh garlic clove, smashed and peeled
  • 4 tablespoons unsalted butter
  • kosher salt, to taste
  • teaspoons good quality poultry seasoning
  • 2 tablespoons unbleached all-purpose flour
  • 2 cups turkey stock or turkey broth, plus more if needed
  • 1 cup milk
  • freshly ground black pepper, to taste
  • 4 cups leftover mashed potatoes, approximately
  • Place leftover turkey in a large mixing bowl. Using your hand mixer, mix on low speed to finely shred the turkey. I find that it’s easier to do this if the turkey is slightly warm.

  • In the bowl of your mini food processor, add the onion and garlic. Pulse until finely chopped.

  • In a 10-inch skillet over medium-low heat, add 4 tablespoons of unsalted butter and the onion and garlic mixture with a pinch of salt. Stir and cook until softened, about 6 minutes.

  • Next add in the poultry seasoning and cook for another minute.

  • Next sprinkle in the unbleached all-purpose flour, stir and cook for 2 minutes. Switch over to a whisk, and slowly pour in, while whisking, the turkey stock and milk.

  • Bring to a bubble over medium to medium-high heat. Once bubbling, reduce the heat and simmer until slightly thickened. About 8 minutes or so.

  • Add in the shredded turkey and heat through. Taste and season with salt and pepper if needed.If turkey and gravy is too thick, add a little more stock or milk.
  • Ladle the turkey and gravy or warm mashed potatoes and top with freshly ground black pepper, snipped chives and/or minced parsley.

Serving: 1g, Calories: 453kcal, Carbohydrates: 40g, Protein: 34g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 129mg, Sodium: 268mg, Potassium: 830mg, Fiber: 3g, Sugar: 5g, Vitamin A: 356IU, Vitamin C: 33mg, Calcium: 87mg, Iron: 2mg

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