1 T. butter
1 medium onion, chopped fine
1 t. flour
1 lb. cooked turkey, taking up too much room in your fridge after Christmas, diced
1 10-oz. can of (concentrated) cream of mushroom soup
1 c. sour cream
1 10-oz. can of sliced mushrooms, drained
gravy, white wine and stock, to taste
Fry the onion in the butter until it starts to caramelize.
Add the flour, though I'm not sure it's necessary.
Add the turkey, cook at high heat until it's slightly browned too.
Add the soup, mushrooms and sour cream, stir until everything is hot, lower to
a simmer.
At this point, adjust the flavour and appearance using stock
(to dilute the sauce if it's too thick),
gravy (to darken the sauce if it's too pale),
and wine (to enrich the sauce if it's too bland).
Serve over pasta or rice.