Ingredients:

  • 4 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1/2 cup green bell pepper, diced
  • 1 large shallot, minced
  • 3 cups cooked turkey, cubed
  • 1/4 cup all-purpose flour
  • 1.5 cups low-sodium chicken stock
  • 1 cup heavy cream
  • 2 tbsp dry sherry
  • 1 large egg yolk
  • 4 oz jarred pimientos, drained and chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tsp kosher salt
  • 1/2 tsp white pepper

Instructions:

  1. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3 minutes until a mahogany crust develops.
  2. Add the remaining 3 tablespoons of butter, diced bell peppers, and minced shallots to the pan. Sauté until the vegetables are softened and fragrant.
  3. Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
  4. Gradually whisk in the chicken stock followed by the heavy cream, ensuring no lumps remain. Simmer until the sauce begins to thicken and coat the back of a spoon.
  5. Fold in the cubed turkey and chopped pimientos. Stir in the dry sherry.
  6. In a small bowl, whisk the egg yolk with a tablespoon of the hot sauce to temper it, then stir the mixture back into the skillet for added richness.
  7. Season with kosher salt, white pepper, and fresh parsley. Serve hot over puff pastry shells or toast points.